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.
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.