Quinoa and Cranberry Porridge
Cranberries are high in antioxidants, which protect the brain’s cells from damage and reduce the risk of dementia.
Photo: Reader’s Digest Brain Power Cookbook
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- 1-1/4 cups quinoa flakes
- 2 cups low-fat milk
- 1/2 cup frozen cranberries thawed
- 2 tsp honey
- 1 tbsp chopped pecans
- 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.
- Meanwhile, combine the cranberries, honey and 2 tablespoons water in a blender, and blend until almost smooth. Gently warm in a small saucepan.
- Divide the porridge among four serving bowls. Serve topped with the cranberry mixture, sprinkled with the pecans.
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.