To begin, rinse the quinoa and then combine with the milk, saffron, half of the honey, the ground cardamom and coconut milk. Bring to a simmer and cook for 12 minutes, pressing the strands of saffron against the sides of the pan to release the colour and flavour
In the meantime, soak the chia seeds in the rose water
Add the chia seeds and rose water to the porridge and cook for a further 5 minutes before turning the heat off. Do check that it is sweetened to your taste
In a separate pan, heat the remaining honey. Add the ground star anise and the apple and allow to soften for 3–4 minutes before adding the raspberries and cooking until heated through. Do not allow them to turn mushy
In a non-stick pan, lightly toast the desiccated coconut until it catches a golden brown colour
Serve the porridge hot, topped with the desiccated coconut, pistachio and fruits
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