Quinoa Porridge

  • 1 1/2 cups Quinoa (Ceres Organic does a good quality product)
  • 2 1/2 cups Almond Milk or Full fat milk
  •  1/2 teaspoon Ground Cinnamon
  •  2 tablespoons honey or maple syrup (optional)
  •  1 cup plain Greek-style yoghurt
  •  Fresh berries or fruit of choice
  •  1/4 chopped nuts (optional)


  • Place the quinoa in a medium saucepan with almond milk, cinnamon, honey, a pinch of salt or 1 cup of water. Place over a medium heat and bring to a simmer. Cook, stirring occasionally, for 12-14 mins or until most of the liquid is absorbed and the quinoa is soft.
  • Divide porridge among 4 serving bowls. Add a dollop of yoghurt and top with blueberries and nuts and anything you desire!

After being in Peru for the last 12 days we have had a variety of Quinoa in many different ways. Quinoa is known as the ‘gold for the Incas’, due to its nutrient density (high in fibre, iron, magnesium, B2 and Manganese) and energy giving properties. Quinoa is a great versatile grain. It is very high in protein, contains no gluten, and can be used instead of rice, oats or pasta in dishes. This is a good recipe for porridge, but you can also add it to salads or mix it in with your crockpot meals once they are cooked.