Quinoa porridge with figs and raspberries

Prep 0 h : 5 m
Cook 0 h : 20 m


  • 150g, rinsed, drained

    750ml water

    125ml soy milk

    2 tbsp ground cinnamon

    2 large figs, cut into wedges

    150g fresh raspberries

    Honey, to serve


  • Place quinoa and the water in a large saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is almost tender and water is absorbed.

    Add soy milk, brown sugar and ground cinnamon; stir to combine. Cook for 5 minutes or until tender.

    Serve the porridge topped with fresh figs and raspberries; drizzle with honey.