Quinoa porridge with pomegranate and almonds
Quinoa porridge sweetened with apple purée and topped with pomegranate seeds for a burst of sweetness and toasted almonds for crunch.
¾ cup(s), (180ml)
No added sugar apple puree
2 tbs, arils
2 tsp, lightly toasted, chopped
- Combine quinoa and milk in a small saucepan over medium heat. Cook, stirring, until mixture comes to the boil. Reduce heat and simmer, stirring, for 3–4 minutes or until porridge is thick. Stir in apple puree.
- Serve porridge topped with pomegranate and almonds.
TIPS: Find no-added-sugar apple puree in the baby aisle of most supermarkets. You can use fresh or frozen raspberries (crushed with a fork) instead of pomegranate. To toast almonds (or any nuts), toss them in a small non-stick frying pan over medium heat until golden. To make your own unsweetened apple puree, simply cut a peeled apple into thin wedges. Cook apple with 1 tablespoon water in a small saucepan over medium heat until very soft. Mash with a fork until almost smooth.