Quinoa and oat porridge with rhubarb compote

February 22nd, 2018 - By gshorter
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We've added a tablespoon of quinoa into this porrige as it's a great source of high quality protein, as well as iron, magnesium and manganese. We’ve only substituted a small amount due to its strong, nutty flavour but feel free to experiment until you get it just right. Rhubarbs are currently in season and a good source of vitamin C, K and calcium, so we’ve topped it with a homemade rhubarb compote made with honey and vanilla.

Serves 1


35g whole rolled jumbo oats
1 tbsp quinoa (we used a mix of red, white and black quinoa)
120ml of milk (cow, almond, oat or soya)
120ml of water
1 tsp cinnamon

For the rhubarb compote:
2-3 stalks of rhubarb, chopped
1 tsp vanilla extract
1 tsp cinnamon
2 tablespoons of honey or maple syrup
1 tbsp water

  1. To make the rhubarb compote, put all the ingredients into a small saucepan over a low heat. Give it good stir and let it cook for 15 minutes, until the rhubarb is soft, stirring half way through to avoid sticking. Once cooked, set aside.

  2. To prepare the porridge, add all of the porridge ingredients including the oats, quinoa, milk, water and cinnamon to a pan on a low-medium heat.

  3. Allow the porridge to cook for 10 minutes, stirring regularly.

  4. Once cooked, pour the porridge into a bowl and top with the rhubarb compote.