Quinoa porridge

Healthy, warming and packed full of goodness, this gluten-free porridge is made with the naturally low GI quinoa to create a nutty, textural breakfast. It's beautiful topped with fresh fruit and nuts.

  • 5 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print


Quinoa porridge
  • 1/2 cup (100g) white quinoa, rinsed, drained
  • 1 1/2 cup (375ml) water
  • 1/2 cup (125ml) skim milk
  • 1 medium_piece apple (150g), grated coarsely
  • 100 gram red seedless grapes, halved
  • 2 tablespoon pistachios, toasted, chopped coarsely
  • 1 tablespoon honey


Quinoa porridge
  • 1
    Combine quinoa and the water in a small saucepan; bring to the boil. Reduce heat; simmer, covered, for 10 minutes. Add milk; cook, covered, a further 5 minutes or until quinoa is tender.
  • 2
    Stir in apple and half the grapes.
  • 3
    Serve porridge, topped with remaining grapes, nuts and drizzled with honey.


We used a pink lady apple in this recipe. Most quinoa comes rinsed, but it's a good habit to rinse it yourself under cold water until the water runs clear, then drain it. This removes any remaining outer coating, which has a bitter taste. Quinoa absorbs a lot of liquid. Depending how you like your porridge, add a little boiling water at the end of step 1 to thin it out.

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