Raspberries and quinoa porridge

Prep 0 h : 5 m
Cook 0 h : 15 m


  • 1 vanilla bean

    ½ cup (125ml) water

    1 cinnamon stick

    ¼ cup (50g) white quinoa, rinsed, drained

    ½ cup (125ml) unsweetened almond milk

    1 tsp brown sugar

    30g raspberries

    1 tbsp Greek-style yogurt


  • Split vanilla bean in half lengthways; scrape seeds into a small saucepan. Add the pod, the water, cinnamon and quinoa. Stir over medium heat until boiling. Reduce heat to low; simmer, covered, for 10 mins or until quinoa is tender.

    Remove cinnamon stick and vanilla pod.

    Add almond milk; cook, stirring, for 2 mins or until hot.

    Remove from heat; stir in half the sugar. Stand for 10 minutes. Serve porridge topped with berries, yogurt and remaining sugar.