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
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Serves 4
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20 minutes
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1 pan
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Beginner
Suitable for dairy-free, gluten-free, vegans and vegetarians
Ingredients
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Red & White Quinoa
- 400g blackberries
- 4 tbsp maple syrup
- 2 – 4 tbsp water
- Grated zest of 1 orange
- 400ml almond milk
- 2 tbsp goji berries
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
To Serve
- 2 tbsp pistachios, roughly chopped
- tbsp vegan yoghurt
- 4 tbsp maple syrup
Instructions
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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