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Quinoa Porridge with Tangy Blackberries

Quinoa Porridge with Tangy Blackberries

Tingle your tastebuds with our virtuous dairy free quinoa porridge with almonds & goji berries, topped with tangy blackberries, pistachios & a drizzle of maple syrup.

– By Alex Mackay

  • Serves 4

  • 20 minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Quinoa Red & White


To Serve

  • 2 tbsp pistachios, roughly chopped
  • tbsp vegan yoghurt
  • 4 tbsp maple syrup


1. Get your liquidiser, add the blackberries, honey and 2 tbsp water.

2. Blend to a smooth puree, adding a little more water if you need to. Strain through a sieve into a saucepan.

3. Pour a third of the puree into a small bowl or jug to spoon onto the porridge later.

4. Add the quinoa, orange zest, almond milk, goji, cinnamon and vanilla to the puree in the saucepan. Bring to the boil.

5. Turn the heat to low/medium. Stir and simmer for 8 to 10 minutes until the quinoa has soaked up the other ingredients and is a lovely pink colour.

6. Add a little more almond milk if necessary to get the texture to how you like it best.

7. Spoon the porridge into 4 bowls. Swirl the yoghurt, honey and remaining blackberry puree over the top. Sprinkled the chopped pistachios over everything.

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