Quinoa porridge with pistachio crumb

  • Skill Easy
  • Prep time 5 mins
  • Cook time 10 mins
  • Servings 4-6

Quinoa porridge with pistachio crumb

Ingredients

  • 1/2 cup quinoa flakes
  • 1 1/2 cups rolled oats
  • 1/4 cup (60g) dried cranberries
  • 1/4 cup (40g) pepitas or pumpkin seeds, roughly chopped
  • 1/2 tsp ground cinnamon
  • 3 cups So-Good™ Regular soy milk
  • 200g frozen or fresh boysenberries
  • 1 tbs honey, optional
  • 1/4 cup pistachios, peeled, roughly chopped, optional

To garnish
  • 1/4 cup quinoa puffs

 

Method

  1. Place quinoa flakes, oats, cranberries, pumpkin seeds and cinnamon in a saucepan.  Stir to combine. Pour in soy milk and combine.
  2. Heat saucepan over a medium heat. Cook and stir until mixture comes to the boil. Reduce heat to low; cover. Cook, stirring occasionally, for 10 minutes or until mixture is soft and thickened to porridge consistency. Add more soy milk if it becomes too thick.
  3. Place the boysenberries in a small saucepan. Add 2 tbs water and honey if desired. Heat on a medium heat. Cook the boysenberries for 2-3 minutes, until the berries have slightly broken down.
  4. Divide porridge among 4-6 serving bowls. Top with warm boysenberries, pistachio crumb and quinoa puffs for a little crunch.

Tips

  • Any fresh or frozen berries can be substituted for boysenberries.
  • Prepare the porridge the night before, and allow to soak overnight to make the morning a bit quicker and easier.
  • Per Serve
  • Energy (kJ)
    1660
  • (Cal)
    395
  • Protein (g)
    15
  • Fat (g)
    15
  • Saturated Fat (g)
    2
  • Carbohydrate (g)
    51
  • Sugars (g)
    17
  • Dietary Fibre (g)
    6
  • Sodium (mg)
    88
  • Potassium (mg)
    897
  • Calcium (mg)
    292
  • Iron (mg)
    5.3