Red and black quinoa porridge

    25 min

    Delicious and sustaining, this porridge is made with black quinoa for a great flavour and texture, with porridge oats and semi-skimmed milk. It’s served topped with thick Greek yoghurt, thawed frozen raspberries (which are good in the winter) and honey.

    3 people made this

    Serves: 4 

    • 150g black quinoa
    • 1 pinch salt
    • 100g porridge oats
    • 800ml semi-skimmed milk
    • 4 generous spoonfuls thick Greek yoghurt
    • 150g raspberries (thawed if frozen)
    • clear honey, for drizzling

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Rinse the quinoa in a sieve under the cold tap, then put it into a large saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 15 to 20 minutes, until the water has almost evaporated.
    2. Add the porridge oats and milk. Heat, stirring constantly, until the porridge thickens. Reduce the heat and simmer for 3 to 4 minutes, stirring.
    3. Share the porridge between 4 serving bowls and top with the yoghurt and raspberries. Drizzle with a little honey and serve immediately.


    Cook’s tips: Quinoa porridge is a great way to start the day, as its slow-burn helps keep you going throughout the morning. Try topping it with different fruits, such as mango, pineapple or blueberries. Or why not try sprinkling a few toasted seeds on top? They add some crunch and flavour, as well as extra nutrients. Pumpkin seeds, sesame seeds or sunflower seeds are good choices – just toast them in a dry frying pan for 1 to 2 minutes, taking care that they don’t burn.

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