I have been trying to make healthier choices lately, you might have noticed the low sugar posts have been more regular. I’m going to be adding a few more starting with this cranberry and orange quinoa porridge. Winter has come and *almost* gone in Cape Town and we’ve been having a lot more sunny days. This porridge is light and a refreshing option for breakfast. It has the warmth of cooked oats, but not the heaviness and the fresh orange flavours make it seem less wintery than it is. The cranberries and cinnamon add sweetness as there is no sugar added and a little bit of 70% dark chocolate make this seem more like dessert than breakfast.
Cranberry & Orange Quinoa Porridge
Recipe adapted from Women & Home magazine
Ingredients:
- 90g Quinoa
- 400ml Fair Cape Low Fat Milk
- ground cinnamon for sprinkling
- half a handful of cranberries
- orange zest (2 strips or pieces using a peeler)
- chopped pistachio for serving
- grated 70% dark chocolate for garnish
- finely grated orange zest for garnish
Method:
- Rinse quinoa well, then add to milk, cinnamon, cranberries and zest in a pot.
- Simmer on low heat for 30 minutes, stirring occasionally. Leave pot partially covered. If you see the mixture drying up add some water, about 1/2 cup.
- Quinoa should cook until light and fluffy. The milk would have cooked away at this point, add more for serving if you prefer a runnier porridge.
- Then top with chopped pistachios, grated chocolate and orange zest.
Tips:
You can add any combination of dried fruit or fresh fruit as you wish. You can also serve this with yoghurt and a drizzle of honey.
*Milk sponsored by Fair Cape Dairies
That sounds delicious!