Apricot and pistachio quinoa porridge

By Sarah Stevens (Naturopath & Nutritionist)

Ingredients (Serves 4):

  • 1 1/2 cups quinoa, rinsed, drained (see note)
  • 1 1/2 cups nut milk
  • 1/2 cup dried apricots, chopped
  • 1/3 cup pistachio kernels, coarsely chopped
  • 1 teaspoon of honey

Method:

Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.

Stir in milk and apricot. Cook, covered, for 10 minutes or until quinoa is tender. Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.

NB: Rinse quinoa under cold water until water runs clear. Drain. This removes any outer coating, which has a bitter taste. Quinoa absorbs a lot of liquid. If you prefer porridge that’s less thick, add a little extra milk at the end of cooking. Quinoa is available from the health food section of larger supermarkets or from health food stores