Food / 26.01.2016

Breakfast Week recipe: Madeleine Shaw’s blackberry compote with quinoa porridge

By Julia Pritchard
The fourth of our Breakfast Week recipes is a twist on traditional oats

quinoa porridge

It’s time to enjoy the fourth instalment in our Breakfast Week series.

In the cold winter months, you really can’t beat a warming bowl of porridge. Give the breakfast classic a healthy twist by using fresh berries and quinoa in place of oats, giving your morning a nutritious and wholesome boost.

Serves 1
100g blackberries
300ml almond milk
80g quinoa
1 apple
1 lemon
½ tsp cinnamon
¼ tsp vanilla extract
2 tbsp honey
2 tbsp natural yoghurt or coconut yoghurt
1 tbsp goji berries

1 Wash the quinoa in a sieve.
2 Place the quinoa in a pot with the almond milk, cinnamon and vanilla extract, bring to a boil then let it cook for 15 minutes.
3 Zest and juice the lemon.
4 While this is cooking place the blackberries, honey, a quarter of the lemon zest and half the juice in a small pot. Bring to the boil then simmer for 10 minutes breaking down the blackberries with the back of the spoon so you form a compote.
5 Just before everything is ready, julienne or cut your apple into thin slithers.
6 Serve with the porridge with a couple tbsp. of compote, apple, yoghurt and goji berries.

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Blackberry compote with quinoa porridge
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