Apple & Pear Quinoa Porridge with Blueberries
Start the day with this delicious Apple & Pear Quinoa Porridge with Blueberries breakfast recipe from the A Zest For Life cookbook.
Quinoa 75g (3oz), rinsed and drained
Apple juice 500ml (18fl oz)
Ground cinnamon ½–1 tsp
Porridge oats 3 tbsp
Ready-to-eat dried apricots 4, snipped into small pieces
Greek yogurt or coconut yogurt 2 generous tbsp
Ripe pear 1, quartered, cored and diced
Blueberries 2 handfuls (approx. 50g/2oz)
Chopped pistachio nuts 2 tbsp
Clear honey or maple syrup 1–2 tsp (optional)
Put the quinoa in a small pan with the apple juice and cinnamon to taste. Bring to the boil over a high heat. Cover, reduce the heat and simmer gently for 15–20 minutes until tender and the consistency of porridge; most of the apple juice will have been absorbed.
Take off the heat and stir in the oats and dried apricots.
Spoon into bowls and top with yogurt, pear, blueberries and pistachios. Drizzle with honey or maple syrup if you like.