Coconut Quinoa Porridge with Pomegranate and Apricots

Start your day the healthy way with a bowl of this protein-rich porridge. With its slow-releasing energy and fruity toppings, it’ll keep you feeling full for longer.


  • 250ml milk
  • 250ml water
  • 175g (1 cup) mixed quinoa, rinsed, drained
  • 1 pinch salt
  • 2 tbs maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 fresh coconut, flesh chopped
  • 4 ripe apricots, halved, pitted, diced
  • 1 pomegranate, seeded
  • 150g (1 cup) blueberries
  • 1 small handful mint leaves


Step 1.
Warm the milk and water in a heavy-based saucepan set over a medium heat until simmering.

Step 2.
Stir in the drained quinoa and the salt. Bring to a gentle boil, partially cover with a lid, and cook over a reduced heat and a gentle simmer for about 10 minutes.

Step 3.
Stir in the maple syrup and vanilla extract. Partially cover with a lid and cook for a further 10 minutes at a gentle simmer until the quinoa has absorbed the liquid.

Step 4.
Remove from the heat and stir in the coconut. Divide between bowls. Top with the fruit and some mint leaves before serving.

Serves 4


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