Apricot, pistachio and cranberry quinoa porridge!

This recipe is delicious, filled with vitamins and will keep you full until lunchtime. What more could you want from a breakfast?

Photography: Cath Muscat

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

Steps:

  • 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

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