Quinoa Porridge with Spice and Berries - By Ian Thorpe

Ingredients

"Breakfast is the one meal of the day that I base on carbohydrates, and for me this is usually oats. I am a big fan of porridge in Winter, but too much of anything can get a little boring after a while. Using quinoa is a great alternative as it is packed with essential nutrients and has the flavour and filling qualities of a grain, even though it's actually a seed in the spinach family." - Ian Thorpe.

500mL milk
1 tsp ground cinnamon
1 cardamom pod, seeds extracted from husk
1 tsp honey
2 cups quinoa
1 cup raspberries
1 cup blueberries
1 cup blackberries
3 Tbs pistachios, roughly chopped

Method

Put the milk, cinnamon, cardamom seeds and honey in a medium saucepan and bring to the boil.

Reduce the heat to a simmer and add the quinoa. Cook for 40 minutes, or until the quinoa is tender.

Combine the berries and pistachios in a bowl. Serve the quinoa topped with the berries and nuts.

Credits: This is an edited extract from Eat Well Now by Ian Thorpe published by Hardie Grant $29.99 available in stores nationally.

Photo Credits: This is an edited extract from Eat Well Now by Ian Thorpe published by Hardie Grant $29.99 available in stores nationally.