Quinoa porridge

Photographer: Emma
Serves 2

Autumn is here and short sleeves are swapped for coat sleeves as dusk makes an ever-earlier appearance.  The mornings, though beautifully clear, now hold a chill not conducive to waking under a sky still heavy with night.  So when my alarm gently teases me from the clutches of sleep, and I manage at last to extract myself from the warmth of my bed it is with this meal that I begin my day.

Quinoa, grown in the Andes, is affectionately known to the Incas as ‘la chisaya mama’, or the mother grain as it is exceptionally high in protein and contains a raft of vitamins and minerals.  It is an incredibly versatile grain and amongst other things makes a fantastic breakfast meal.  I was fortunate enough to catch the last of the autumn figs to use in this recipe.  Not only were they delicious to eat, but they also proved particularly photogenic!  Use any combination of nuts and fruit (fresh, frozen or dried) that appeal to you.


1 cup quinoa
2 cups water
½ tsp vanilla extract


1. Rinse the quinoa and place in a saucepan along with the water and vanilla, bring to the boil and then reduce the heat and simmer until all the water is absorbed.
2. Divide the quinoa between bowls and top with milk, fruit and nuts and a drizzle of honey.