This recipe is delicious, filled with vitamins and will keep you full until lunchtime. What more could you want from a breakfast?
You will need:
1 1/2 cups quinoa, rinsed, drained (until clear water runs through)
1 1/2 cups milk
1/2 cup dried apricots, chopped
1/3 cup dried cranberries
1 1/2 tablespoons brown sugar
1/3 cup pistachio kernels, coarsely chopped
Honey, to serve
- Mix quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
- Stir in milk, apricot and cranberries. Cover and cook for 10 minutes or until quinoa is no longer hard. Stir in sugar.
- Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.
Recipe by: Lucy Nunes