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Pear and Blueberry Quinoa Porridge

Rise and shine with the Dairy Diary's sumptuous porridge, simmering with sweet autumnal fruits. It’s the perfect cosy dish to lure you out of bed on those chilly mornings, and the best bit? You can whip it up the night before! Don’t forget to explore our delicious yoghurt selection to find just the right one to swirl into your bowl. For even more tempting recipes you’ll go back to again and again, order your 2027 Dairy Diary today and enjoy free delivery with your milk.

Top tip from the Dairy Diary:

  • You can make this the night before and divide it between 2 bowls. Cool, cover and chill. To serve, reheat the microwave on high for 2-3 minutes, then add the toppings.
  • Use pumpkin or sunflower seeds instead of pistachios, if preferred.
  • Instead of pear and blueberries, try the porridge with apple and dates, or raspberries.

  • Preparation time: 10 min(s)
  • Cooking time: 20 min(s)
  • Servings: 2

How to make

  1. Put quinoa in a small pan with apple juice and cinnamon. Bring to the boil over a high heat. Cover, reduce the heat and simmer gently for 15-20 minutes until tender and the consistency of porridge; most of the apple juice will have been absorbed.
  2. Take off the heat and stir in oats and dried apricots.
  3. Spoon into bowls and top with yoghurt, pear, blueberries and pistachios. Drizzle with honey or maple syrup if you like.

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