Quinoa porridge with pistachio crumb
Prep
5 min
Cook
10 min
Serves
4-6
Skill
Vegetarian
Prep
5 min
Cook
10 min
Serves
4-6
Skill
This Quinoa porridge has a little bit of everying. A couple of dried cranberries, pepitas, pistachios and berries offer an amazing new blend of flavours that the whole family will crave for breakfast. The fruity flavours in this porridge are enhanced by the addition of a little cinnamon and So Good Regular Soy milk. This recipe is delightfully dairy free and can be made vegan if you leave out the optional honey. Ready in just 15 min, this is a great option to make sure both you and the kids start the day off right.
Ingredients
- 1/2 cup quinoa flakes
- 1 1/2 cups rolled oats
- 1/4 cup (60g) dried cranberries
- 1/4 cup (40g) pepitas or pumpkin seeds, roughly chopped
- 1/2 tsp ground cinnamon
- 3 cups So-Good™ Regular soy milk
- 200g frozen or fresh boysenberries
- 1 tbs honey, optional
- 1/4 cup pistachios, peeled, roughly chopped, optional
To garnish
- 1/4 cup quinoa puffs
Nutrition per serving
1660 kJ
energy kj
15 g
protein
2 g
saturated fat
6 g
dietary fibre
51 g
carbohydrate
17 g
sugars
88 mg
sodium
Method
- Place quinoa flakes, oats, cranberries, pumpkin seeds and cinnamon in a saucepan. Stir to combine. Pour in soy milk and combine.
- Heat saucepan over a medium heat. Cook and stir until mixture comes to the boil. Reduce heat to low; cover. Cook, stirring occasionally, for 10 minutes or until mixture is soft and thickened to porridge consistency. Add more soy milk if it becomes too thick.
- Place the boysenberries in a small saucepan. Add 2 tbs water and honey if desired. Heat on a medium heat. Cook the boysenberries for 2-3 minutes, until the berries have slightly broken down.
- Divide porridge among 4-6 serving bowls. Top with warm boysenberries, pistachio crumb and quinoa puffs for a little crunch.
Tips
- Any fresh or frozen berries can be substituted for boysenberries.
- Prepare the porridge the night before, and allow to soak overnight to make the morning a bit quicker and easier.
- 1/2 cup quinoa flakes
- 1 1/2 cups rolled oats
- 1/4 cup (60g) dried cranberries
- 1/4 cup (40g) pepitas or pumpkin seeds, roughly chopped
- 1/2 tsp ground cinnamon
- 3 cups So-Good™ Regular soy milk
- 200g frozen or fresh boysenberries
- 1 tbs honey, optional
- 1/4 cup pistachios, peeled, roughly chopped, optional
To garnish
- 1/4 cup quinoa puffs
Nutrition per serving
1660 kJ
energy kj
15 g
protein
2 g
saturated fat
6 g
dietary fibre
51 g
carbohydrate
17 g
sugars
88 mg
sodium
- Place quinoa flakes, oats, cranberries, pumpkin seeds and cinnamon in a saucepan. Stir to combine. Pour in soy milk and combine.
- Heat saucepan over a medium heat. Cook and stir until mixture comes to the boil. Reduce heat to low; cover. Cook, stirring occasionally, for 10 minutes or until mixture is soft and thickened to porridge consistency. Add more soy milk if it becomes too thick.
- Place the boysenberries in a small saucepan. Add 2 tbs water and honey if desired. Heat on a medium heat. Cook the boysenberries for 2-3 minutes, until the berries have slightly broken down.
- Divide porridge among 4-6 serving bowls. Top with warm boysenberries, pistachio crumb and quinoa puffs for a little crunch.
Tips
- Any fresh or frozen berries can be substituted for boysenberries.
- Prepare the porridge the night before, and allow to soak overnight to make the morning a bit quicker and easier.