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.

Quinoa and berry porridge by Kate Turner
  • Serves: 1
Quinoa and berry porridge
  • 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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Quinoa and berry porridge

Recipe taken from:

Power bowls - All you need in one healthy bowl

7-day Veggie Challenge

FREE food diary

All of our recipes are accredited by Juliette Kellow, registered dietitian.