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Apricot, cranberry and pistachio quinoa porridge



Apricot, cranberry and pistachio quinoa porridge
 
Author:
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
  1. 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.
  2. Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
  3. 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.



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