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Apricot, cranberry and pistachio quinoa porridge
Author:
EasyRecipes .
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Roll up, roll up, for a hearty porridge breakfast with a brand new look!
Ingredients
- 1½ cups quinoa, rinsed, drained (see note)
- 1½ cups milk
- ½ cup dried apricots, chopped
- ⅓ cup dried cranberries
- 1½ tablespoons brown sugar
- ⅓ cup pistachio kernels, coarsely chopped
- Honey, to serve
Instructions
- Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
- Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
- Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.
Notes
Rinse quinoa under cold water until water runs clear. Drain. This removes any outer coating, which has a bitter taste. Quinoa absorbs a lot of liquid. If you prefer porridge that's less thick, add a little extra milk at the end of cooking. Quinoa is available from the health food section of larger supermarkets or from health food stores.
Tip: For a citrusy tang, add the zest of 1 orange to honey before drizzling over porridge.
Tip: For a citrusy tang, add the zest of 1 orange to honey before drizzling over porridge.
