Apricot, Cranberry & Pistachio Quinoa Porridge Recipe

Photography by Cath Muscat

Roll up, roll up, for a hearty porridge breakfast with a brand new look!

Serves: 4

Time to prep: 5 minutes

Time to cook: 25 minutes

Ingredients

• 1 1/2 cups quinoa, rinsed, drained (see note)
• 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

Method

• Combine 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. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
• Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.

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