Blackberry and fig quinoa porridge with pistachios

Name: Blackberry and fig quinoa porridge with pistachios | Holland & Barrett
Ingredients: 100g quinoa; 400ml of your choice of milk; 1 vanilla pod; 50g demerara sugar; 100g blackberries; 1 fig, quartered; 50g pistachios , chopped

Start your day right with this simple to make porridge that is packed with Plant Points. Quinoa is gluten free and full of nutrients, so will keep you feeling satisfied and warm on colder mornings. We have used skimmed milk for this recipe, but it can easily be adapted and made vegan using your choice of milk!

Vegetarian

Gluten Free

Easy

Serves 2 portions

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Nutrition: per serving

Calories

474kcal

Protein

22g

Total fat

17g

Saturates

Fibre

Carbs

66g

Sugar

42g

Salt

0.3g

Ingredients

100g quinoa
400ml of your choice of milk
1 vanilla pod
50g demerara sugar
100g blackberries
1 fig, quartered
50g pistachios, chopped

Method

In a large saucepan, mix together the quinoa and milk, and heat gently.

Split the vanilla pod in half lengthways and scrape out the seeds. Add the seeds into the quinoa mix, plus the whole pod. Once the quinoa is simmering, cook for 15-20 minutes, or until thickened, stirring occasionally.

Five minutes before the end, add in 1 tbsp of demerara sugar. Once the quinoa is cooked, remove the vanilla pod and spoon the porridge into bowls.

Top with the fig, blackberries, chopped pistachios and sprinkle over the remaining demerara sugar.