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Madeleine Shaw’s blackberry compote with quinoa porridge

This gluten-free quinoa porridge recipe is bursting with bold blackberry flavour.

Serves 2

Prep Time 5 min

Cooking Time 10 min

Ingredients

  • 80g quinoa
  • 300ml almond milk
  • ½tsp ground cinnamon
  • ¼tsp vanilla extract
  • 100g blackberries
  • 2tbsp runny honey
  • Zest and juice ½ lemon
  • 1 apple
  • 2tbsp low-fat natural yogurt
  • 1tbsp goji berries

Method

    1. Rinse the quinoa in a sieve. Put it in a pan with the almond milk, cinnamon and vanilla extract, then bring to the boil. Turn down the heat and let it cook for 15 min.
    2. While it’s cooking, put the blackberries, honey, half the lemon zest and all the juice in a small pan. Bring to the boil, then simmer for 10 min, breaking down the blackberries with the back of the spoon to form a compote.
    3. Just before everything is ready, julienne or cut the apple into thin slivers.
    4. Serve the porridge with the compote, apple, yogurt, goji berries and remaining lemon zest.

Recipe credit: SeasonalBerries.co.uk

Nutrition per serving

Read more on how we calculate nutrition.
301 10g 4.3g 0.6g 9.8g 37.3g 0.4g 308mg 58.1g 3.7mg

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