Quinoa and berry porridge
Protein and antioxidant packed, this porridge keeps you energised until lunch. Make your quinoa porridge ahead and store for up to 4 days in the fridge. Simply warm through in a pan before adding toppings.
by Kate Turner
- 50g tri-coloured quinoa
- 250ml almond milk
- Maple syrup or raw honey to taste
- 20g blueberries
- 30g raspberries
- 40g blackberries
- 1 tbsp dried goji berries
- 1 tbsp almond flakes
- 1 tsp golden linseeds (flaxseeds)
- 1 pinch of ground cinnamon
- 1 tbsp acai berry powder (optional)
Ingredients
- 50g tri-coloured quinoa
- 250ml almond milk
- Maple syrup or raw honey to taste
- 20g blueberries
- 30g raspberries
- 40g blackberries
- 1 tbsp dried goji berries
- 1 tbsp almond flakes
- 1 tsp golden linseeds (flaxseeds)
- 1 pinch of ground cinnamon
- 1 tbsp acai berry powder (optional)
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Method
- To make the quinoa porridge, rinse the quinoa and place in a pan on the hob. Add the almond milk, then bring to the boil.
- Turn down the heat and simmer, uncovered, for around 25 minutes until the liquid has been absorbed, stirring occasionally.
- Add maple syrup or honey to taste.
- Place in a bowl and top with the berries, nuts, and seeds.
- Sprinkle with a pinch of cinnamon. Add a spoonful of acai berry powder, if desired.
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Recipe taken from:
Power bowls - All you need in one healthy bowl
All of our recipes are accredited by Juliette Kellow, registered dietitian.
