Blueberry and lemon quinoa 'porridge'

    Blueberry and lemon quinoa 'porridge'


    1 person made this

    About this recipe: Quinoa makes a great alternative to porridge made with oats. Ripe blueberries, fresh lemon zest and a little flaxseed make a lovely addition to this warm breakfast.

    Serves: 2 

    • 170g quinoa
    • 475ml skimmed milk
    • 1 pinch salt
    • 3 tablespoons maple syrup
    • 1/2 lemon, zested
    • 150g blueberries
    • 2 teaspoons flaxseed

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Rinse quinoa in a fine sieve with cold water until water runs clear and is no longer frothy.
    2. Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
    3. Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flaxseed to serve.

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