Coconut and spice quinoa porridge with apple and raspberries

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This quinoa porridge recipe makes a vibrant, delicious breakfast, combining this versatile grain with creamy coconut, heady spices and aromatic rose water for a memorable dish.

First published in 2016




Quinoa porridge


To begin, rinse the quinoa and then combine with the milk, saffron, half of the honey, the ground cardamom and coconut milk. Bring to a simmer and cook for 12 minutes, pressing the strands of saffron against the sides of the pan to release the colour and flavour
In the meantime, soak the chia seeds in the rose water
Add the chia seeds and rose water to the porridge and cook for a further 5 minutes before turning the heat off. Do check that it is sweetened to your taste
In a separate pan, heat the remaining honey. Add the ground star anise and the apple and allow to soften for 3–4 minutes before adding the raspberries and cooking until heated through. Do not allow them to turn mushy
In a non-stick pan, lightly toast the desiccated coconut until it catches a golden brown colour
Serve the porridge hot, topped with the desiccated coconut, pistachio and fruits

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork.

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