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Apricot, cranberry and pistachio quinoa porridge
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Prep Time:
5 minutes
5 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
30 minutes
30 minutes
Revamped hearty porridge breakfast.
Ingredients:
- 375.00 ml quinoa, rinsed, drained (see note)
- 125.00 ml dried apricots, chopped
- 82.50 ml dried cranberries
- 24.00 gm brown sugar
- 82.50 ml pistachio kernels, coarsely chopped
- Honey, to serve
Instructions:
- Place quinoa and 4 cups of cold water in a saucepan over medium-high heat. Allow it to come to a boil, then reduce the heat to medium-low, cover, and cook for 10 minutes.
- Gently mix in the milk, apricots, and cranberries. Cover and simmer for 10 minutes until the quinoa is cooked. Finally, fold in the sugar.
- Serve the porridge in bowls, top with pistachios, drizzle with honey, and enjoy.
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