Quinoa and Cranberry Porridge

Cranberries are high in antioxidants, which protect the brain’s cells from damage and reduce the risk of dementia.

Cranberry and quinoa porridgePhoto: Reader’s Digest Brain Power Cookbook
Servings Prep Time Cook Time
4people 10minutes 10minutes
Servings Prep Time
4people 10minutes
Cook Time
Portions: people
Portions: people
  1. Combine the quinoa flakes, milk and 1 cup water in a saucepan. Bring to a boil, then reduce the heat to low and gently simmer, stirring occasionally, for 5 minutes, until thick and creamy.
  2. Meanwhile, combine the cranberries, honey and 2 tablespoons water in a blender, and blend until almost smooth. Gently warm in a small saucepan.
  3. Divide the porridge among four serving bowls. Serve topped with the cranberry mixture, sprinkled with the pecans.
Recipe Notes

Each serving provides 783 kJ, 187 kcal, 9 g protein, 5 g fat (2 g saturated fat), 26 g carbohydrate (12 g sugars), 2 g fibre and 78 mg sodium.