Blackberry, vanilla & cardamom quinoa porridge
Makes: 2
Serves: 2 generously
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Blackberry, vanilla & cardamom quinoa porridge
Makes: 2
Serves: 2 generously
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
497Kcal
Fat
16gr
Saturates
2gr
Carbs
73gr
Sugars
25gr
Fibre
11gr
Protein
11gr
Salt
0.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 5 cardamom pods
- 500ml rice milk
- ½ vanilla pod
- 80g quinoa
- 50g porridge oats
- 150g blackberries
To decorate
- a handful of blackberries, fresh or frozen
- a handful of blueberries
- a handful of pecans, roughly chopped
- 1 pear, cored and sliced, or cut into stars with a small star-shaped cutter
- a few sprigs of lemon thyme (optional)
Step by step
Get ahead
The blackberry coulis will keep in a lidded container in the fridge for 2-3 days.
- Slit the cardamom pods and crush the seeds using a pestle and mortar, discarding the pods. Add to a pan with the rice milk. Scrape the seeds and the pod into the pan.
- Add the quinoa and bring to the boil, then lower the heat and simmer for 15 minutes, uncovered, or until the quinoa tails sprout.
-
Add the oats and 80ml water to the quinoa and cook until it reaches a porridge consistency – about 10 minutes, uncovered. Add more water or rice milk if desired.TipYou can use pre-cooked quinoa (150g) instead. Follow step 1, simmer the mixture and cook for 5 minutes to allow the flavours to absorb. Add the quinoa, cook for 5 minutes, then add the oats. Omit the 80ml water, and follow the rest of the steps.
- Meanwhile, make a quick blackberry coulis: add the blackberries to a pan with 3 tablespoons water and simmer for 2-3 minutes, covered. Mix well and mash with a fork until the blackberries have broken down.
- Mix half the coulis with the porridge, remove and discard the vanilla pod, then divide between 2 bowls. Drizzle over the rest of the coulis. Garnish with blackberries, blueberries, pecans, pear and thyme sprigs.
