Red & black quinoa porridge recipe
This porridge is made with black quinoa for a great flavour and texture, with porridge oats and semi-skimmed milk. It’s served topped with thick Greek yogurt, thawed frozen raspberries (which are good in the winter) and honey.
Cook’s tips: Quinoa porridge is a great way to start the day, as its slow-burn helps keep you going throughout the morning. Try topping it with different fruits, such as mango, pineapple or blueberries. Or why not try sprinkling a few toasted seeds on top? They add some crunch and flavour, as well as extra nutrients. Pumpkin seeds, sesame seeds or sunflower seeds are good choices – just toast them in a dry frying pan for 1-2 minutes, taking care that they don’t burn.
Ingredients
- 150 g red and black quinoa
- 100 g porridge oats
- 800 ml semi-skimmed milk
- 4 generous spoonfuls thick Greek yogurt
- 150 g raspberries (thawed if frozen)
- 1 Clear honey, for drizzling
- 5.3 oz red and black quinoa
- 3.5 oz porridge oats
- 28.2 fl oz semi-skimmed milk
- 4 generous spoonfuls thick Greek yogurt
- 5.3 oz raspberries (thawed if frozen)
- 1 Clear honey, for drizzling
- 5.3 oz red and black quinoa
- 3.5 oz porridge oats
- 3.4 cups semi-skimmed milk
- 4 generous spoonfuls thick Greek yogurt
- 5.3 oz raspberries (thawed if frozen)
- 1 Clear honey, for drizzling
Details
- Cuisine: Peruvian
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Rinse the quinoa in a sieve, then put it into a large saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes, until the water has almost evaporated.
- Add the porridge oats and milk. Heat, stirring constantly, until the porridge thickens. Reduce the heat and simmer for 3-4 minutes, stirring.
- Share the porridge between 4 serving bowls and top with the yogurt and raspberries. Drizzle with a little honey and serve immediately
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