Ginger Apricot Quinoa Porridge
Makes approximately: 4 servings
Total time: 25-30 minutes
A simple healthy breakfast option that is great for adults and kids! This recipe is delicious when mixed with the natural sweetness of any preferred fruit, such as pears, plums, rhubarb, etc! It can be enjoyed hot or cold, served with your topping of choice and prepared in advance to make for an efficient but nutritious morning. This porridge is especially delightful on a cold, winters day!
Ingredients
- 1 cup dry quinoa, rinsed
- 1 ¼ cups (310ml) coconut milk (or other preferred milk)
- ¼ cup fresh apricots, chopped (or other preferred fresh fruit, equal amounts)
- 1 Tbsp honey (or maple syrup)
- 1 tbsp fresh ginger, peeled and grated
- 200g GF Coconut yogurt (optional, if serving cool refer to step 6)
Method:
- Place rinsed quinoa and 2 ½ cups of water in a saucepan over medium heat. Bring to the boil and reduce heat to low. Cook the quinoa, covered, for 10 minutes.
- Add in the milk, chopped apricots, ginger and stir in the honey, using a wooden spoon to combine.
- Cook the mixture, covered, stirring occasionally for 10 minutes or until the quinoa is fluffy and tender.
- Serving hot: Divide the porridge amongst serving bowls and top with fresh fruit or a drizzle of honey.
- Serving cool: Or, allow the porridge to fully cool before filling 4 x 250g jars with alternating layers of
the quinoa porridge, fresh fruit and coconut yogurt.