Quinoa porridge with pistachio crumb

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Serves 4-6
Prep 5
Cook 10
  • 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

 

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  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.

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.