Quinoa porridge with figs and raspberries
150g, rinsed, drained
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.