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Quinoa and Ground Almond Porridge

Helen Ford
This makes such a warm, cosy breakfast as the mornings are getting colder. It makes such a nice change from oats. Quinoa is a source of plant protein and is rich in immune-support zinc. You can use coconut yoghurt in place of cow's if preferred.
Course Breakfast


  • Medium saucepan with lid
  • Wooden spoon


  • 2 cups almond milk organic
  • 1/2 cup white or red quinoa
  • 2 cups fresh blackberries/mixed frozen berries
  • 1 tsp ground cinnamon
  • 1/3 cup chopped pecans toasted
  • 2 tbsp almonds ground
  • Natural organic yoghurt


  • Combine the almond milk and quinoa in a medium saucepan.
  • Bring it to the boil over a high heat. Reduce the heat to medium-low then cover with a lid and simmer for 15 minutes or until most of the liquid is absorbed.
  • Turn off the heat and let it stand covered for 5 minutes.
  • Stir in the ground almonds, blackberries and cinnamon and serve with the pecans and natural yoghurt.