Special Diet

Quinoa Porridge with Raspberries

prep 5 mins cook 25–30 mins
  • 600 ml (1 pint) milk
  • 100 g (3½ oz) quinoa
  • 2 tablespoons caster sugar
  • ½ teaspoon ground cinnamon
  • 125 g (4 oz) fresh raspberries
  • 2 tablespoons mixed seeds, such as sunflower, linseed, pumpkin and hemp
  • 2 tablespoons clear honey

Bring the milk to the boil in a small saucepan. Add the quinoa and return to the boil. Reduce the heat to low, cover and simmer for about 15 minutes until three-quarters of the milk has been absorbed.

Stir the sugar and cinnamon into the pan, re-cover and cook for 8–10 minutes or until almost all the milk has been absorbed and the quinoa is tender.

Spoon the porridge into 2 bowls, then top with the raspberries, sprinkle over the seeds and drizzle with the honey. Serve immediately.

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