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Quinoa Porridge with Autumn Fruit Compote

Quinoa Porridge with Autumn Fruit Compote

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Quinoa Porridge with Autumn Fruit Compote
Autumn Breakfast Chia Golden Linseed Oat Milk Quinoa Vegan Vegetarian

by The Cook and Him

A nourishing and comforting porridge from The Cook and Him that makes a perfect breakfast on cooler autumn mornings.

Replacing traditional oats with quinoa makes for a deliciously different porridge and can increase your morning protein intake.

Jam is traditionally made with at least 50% sugar and set with pectin but this compôte is low in sugar so you can taste the natural sweetness of the fruits. The compôte is thickened with chia seeds, which have an incredible ability to absorb 10 times their weight in liquid. Low-sugar compôtes like this need to be kept in the fridge and eaten within a few weeks but it's so delicious that shouldn't be a problem.

Try topping this porridge with caramelised bananas. Just peel and halve a large banana across the middle, then but again in half lengthways so you get 4 pieces of banana. Fry in a hot pan with a drizzle of maple, agave or apple syrup for 1 minute each side until sticky and caramelised

Serves 2

Ingredients

For the Compôte
  • 225g Pears, core removed and roughly diced
  • 225g Plums, stone removed and roughly chopped
  • 130g Blackberries
  • 2 to 3 tbsp Agave / Maple / Apple Syrup
  • 60ml Water
  • 1 tbsp Chia Seeds
For the Quinoa Porridge
Optional toppings

Method

  1. Start with the compôte, as you'll need to give it a little time to cool before using. Put all the compôte ingredients except for the chia seeds in a heavy based saucepan with a lid
  2. Cook over a gentle heat, stirring once or twice, for 10-12 minutes until the fruit is soft
  3. Add the chia seeds and cook for a further 2 minutes, stirring frequently
  4. Allow to cool for a few minutes before transferring to clean jars. Leave the lid off until cooled completely then store in the fridge
  5. To make the porridge put all the ingredients into a medium saucepan and cook over a low heat for 25 - 30 minutes, stirring frequently, until almost all the liquid has been absorbed
  6. Pour into your favourite bowl, spoon on the compôte, add your toppings and enjoy!


The Cook and Him
The Cook and Him

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