Quinoa Porridge with Raspberries

Quinoa Porridge with Raspberries

It’s been so cold in these parts lately that warm breakfasts have become a necessity. Seriously, there has been frost and that’s pretty much as cold as it gets around here. There is only so much oatmeal you can tolerate, so quinoa porridge seemed like the perfect alternative. Plus, quinoa is super great for you and packed with protein, vitamins, minerals, fiber and it’s naturally gluten free.

This porridge took about 25 minutes to make, so it’s not exactly the world’s fastest breakfast, but it’s definitely worth it if you have the time. I put the quinoa on to cook and managed to wash all the dishes, straighten up the kitchen, make a cup of tea and breakfast was ready by the time I was done. The other thing I like about this recipe is that it’s super flexible. I just  happend to have raspberries and a brand new jar of raspberry jam on hand, but you could use nearly any jam or fruit combo; strawberries, peaches, blackberries, blueberries, go wild. The only other word of warning I would give, is to make sure to randomly stir the quinoa every now and again to get rid of the weird layer that happens when you heat milk. Nobody likes milk ‘skin’, so make sure to stir it every once and again.

Quinoa Porridge with Raspberries

Quinoa Porridge with Raspberries (adapted from Tesco Real Food)

  • 100g/ 1/3 cup raspberry jam (or any berry jam)
  • small handful of fresh raspberries (or any berry)
  • small handful of hazelnuts, finely chopped (almonds, pecans, pistachios would work too)
  • 125g/ 1/2 cup quinoa
  • 400ml milk
  • 125ml water
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  1. 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.
  2. Meanwhile, in a small saucepan, add the jam and fold in the berries when heated and slightly melted.
  3. Spoon the quinoa porridge into serving bowls when ready and top with generous tablespoons of the jam mixture. Sprinkle the finely chopped nuts on top and serve.

2 thoughts on “Quinoa Porridge with Raspberries

  1. Yum! I do switch up oatmeal with quinoa or wheatberries periodically. I absolutely love hot breakfasts during the winter, and I do love oatmeal, but after two months I need to switch things up. This looks delicious!

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