Quinoa porridge with strawberry compote
250 g, hulled, halved
1 cup(s), (200g)
½ cup(s), (125ml)
1½ tbs, toasted
- Preheat oven to 180°C. Place the strawberry on a baking tray lined with baking paper. Drizzle with the maple syrup. Bake for 10 minutes or until just softened. Cool slightly.
- Meanwhile, bring the quinoa and 2½ cups (625ml) water to the boil in a medium saucepan over high heat. Reduce heat and simmer, uncovered, for 15 minutes or until the quinoa is tender and the water absorbed. Stir in the milk and sugar and cook for 2-3 minutes or until heated through.
- Divide the porridge among serving bowls. Top with the strawberry and pepitas and drizzle with the strawberry syrup.