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Breakfast Porridge

Serves: 2

Nutritional Information (per serve)

  • Energy 1161kj (276 cal)
  • Protein 8g
  • Fat 9g (Saturated 3g)
  • Carbohydrate 39g (Sugar 26g)
  • Fibre 7g
  • Sodium 71mg

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  • 250g Slendier Rice Style
  • ¾ cup quinoa (rinsed and drained)
  • 1 cup milk (any kind, almond, soy, regular)
  • ½ cup dried apricots (chopped)
  • 1/3 cup dried cranberries
  • Cinnamon quill
  • ½ tsp orange zest
  • 2 Tbsp coconut flakes (toasted)
  • 1/3 cup pistachio (crushed roughly)
  • honey to drizzle (agave or coconut nectar could also work)


  1. Prepare Slendier Rice Style as per instructions on the back of the pack, set aside.
  2. Combine quinoa, cinnamon quill, orange zest and 2 cups of cold water in a saucepan over a medium-high heat. Bring to the boil. Reduce to a medium-low heat. Cook covered for 10 mins.
  3. Stir in milk, apricots and cranberries and Slendier Rice Style. Cook covered for 10 minutes or until quinoa is tender. Remove cinnamon quill.
  4. Spoon porridge into bowls. Sprinkle with pistachios, toasted coconut flakes and drizzle with honey. Serve.

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