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Apricot, cranberry and pistachio quinoa porridge
Apricot, cranberry and pistachio quinoa porridge
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Revamp your breakfast with a modern twist on classic porridge!
Ingredients:
  • 375.00 ml quinoa, rinsed, drained (see note)
  • 386.25 gm milk
  • 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:
  • In a saucepan, bring quinoa and 4 cups of cold water to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook for 10 minutes.
  • Combine the milk, apricot, and cranberries in the pot. Cover and cook for about 10 minutes until the quinoa is tender. Finally, stir in the sugar.
  • Serve the porridge in bowls, then generously sprinkle with pistachios and drizzle with honey before serving.

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