Quinoa Porridge with Blueberries

Start the day with a bowl of fluffy quinoa, sweet blueberries and a sprinkling of pistachios.

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4 people


Place the quinoa in a saucepan and cook over a medium heat for 2-3 minutes until toasted, stirring frequently.

Add the milk, water, brown sugar, vanilla extract and salt and bring to the boil, stirring well.

Reduce to a simmer and cook for 25 minutes until thick and the grains are tender.

Meanwhile, combine the jam and the redcurrant jelly in a small saucepan, stir well to combine, then fold in the blueberries.

Spoon the quinoa porridge into serving bowls when ready and top with generous tablespoons of the jam mixture.

Sprinkle the finely chopped pistachios on top and serve.



100g blueberry jam or jam of choice
50g redcurrant jelly
Small handful of fresh blackberries
1tbsp pistachios, finely chopped
For the quinoa porridge
125g quinoa
400ml milk
125ml water