Name: Quinoa porridge
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 cup quinoa flakes; 1 cup rice flakes; 1/4 cup shredded coconut; 1/4 cup flaked almonds; 1/4 cup dried sweetened cranberries; 1/4 cup pepitas; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; milk, to serve; 200 gram natural yoghurt; 150 gram frozen raspberries, thawed

Ingredients

1 cup quinoa flakes

1 cup rice flakes

1/4 cup shredded coconut

1/4 cup flaked almonds

1/4 cup dried sweetened cranberries

1/4 cup pepitas

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

milk, to serve

200 gram natural yoghurt

150 gram frozen raspberries, thawed

Method

1.In a saucepan, place quinoa flakes, rice flakes, coconut, almonds, cranberries, pepitas, cinnamon and cardamom and stir through 3 1/2 cups water. Heat pan over moderate heat. Cook and stir until mixture comes to the boil. Reduce heat to low; cover. Cook, stirring occasionally, 3 minutes or until mixture is soft and thickened to porridge consistency.

2.Divide porridge among serving bowls. Drizzle with milk, then top with yogurt and raspberries. Serve.

Quinoa flakes are available at most major supermarket; if unavailable, use extra rice flakes or stir in a puffed quinoa cereal mix just before serving.
Note

Women's Weekly Food