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Blackberry and fig quinoa porridge with pistachios
Start your day right with this simple to make porridge that is packed with Plant Points. Quinoa is gluten free and full of nutrients, so will keep you feeling satisfied and warm on colder mornings. We have used skimmed milk for this recipe, but it can easily be adapted and made vegan using your choice of milk!
Vegetarian
Gluten Free
Easy
Serves 2 portions
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Nutrition: per serving
Calories
474kcalProtein
22gTotal fat
17gSaturates
3gFibre
7gCarbs
66gSugar
42gSalt
0.3gIngredients
- 100g quinoa
- 400ml of your choice of milk
- 1 vanilla pod
- 50g demerara sugar
- 100g blackberries
- 1 fig, quartered
- 50g pistachios, chopped
Method
1
In a large saucepan, mix together the quinoa and milk, and heat gently.
2
Split the vanilla pod in half lengthways and scrape out the seeds. Add the seeds into the quinoa mix, plus the whole pod. Once the quinoa is simmering, cook for 15-20 minutes, or until thickened, stirring occasionally.
3
Five minutes before the end, add in 1 tbsp of demerara sugar. Once the quinoa is cooked, remove the vanilla pod and spoon the porridge into bowls.
4
Top with the fig, blackberries, chopped pistachios and sprinkle over the remaining demerara sugar.
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