Quinoa porridge with berry compote
diet cranberry juice
250 g, hulled, quartered
¾ cup(s), (185ml)
- Place the juice and sugar in a medium saucepan over low heat. Cook, stirring, for 1–2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Simmer for 2 minutes. Add the strawberries and simmer for 2–3 minutes or until softened. Cool.
- Meanwhile, rinse the quinoa under cold water and drain. Place in a medium saucepan with 1 cup (250ml) water and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until all the water is absorbed and the quinoa is tender. Add the milk and cinnamon and simmer, stirring, for 5 minutes or until thick and creamy.
- Serve the porridge topped with the compote.