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
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