A hearty little bowl of goodness that will warm you right up in this cold weather. And a great alternative use of quinoa! Its light texture and slightly nutty taste work wonders with the honey and cashew nut butter.
1 pinch salt
3 green cardamom pods, cracked
8 tbsp quinoa
200ml milk of choice (I used almond but any milk goes), plus extra for finishing
1 tsp cinnamon, ground
4 tsp honey
1 tbsp cashew nut butter (optional – this is if you want it slightly more consistent and creamy)
4 Medjool dates, pitted and roughly chopped
Raspberries, fresh or frozen
Pistachios, toasted in the oven or in a pan until golden brown.
Bring the water, salt and cracked cardamom to the boil. Add the quinoa and cook 14-15 minutes. Add the cinnamon, honey, milk and nut butter (if using), and stir until everything is mixed through and hot.
Meanwhile, prepare the fruits and roast the pistachios.
Finish off the porridge with a splash of milk if you feel it has become too thick.
Top with your favourite toppings and enjoy! 🙂