Savoury Quinoa Porridge



450g piece pumpkin, chopped into thick wedges

1 cup white quinoa seeds, rinsed

3 cups gluten free chicken stock (can use veg stock for vegetarian version)

3 Tb olive oil

25g butter

1 brown onion, finely sliced

2 cloves garlic, crushed

1Tb fresh ginger, grated

1tsp ground cumin

2 tsp honey

4 free range eggs

1 large ripe avocado, peeled and cut into quarters

¼ cup roast almonds, chopped

½ cup fresh coriander, leaves picked

Recipe By Courtney Roulston



Pre-heat oven to 180 degrees.

Toss the pumpkin with 1 tablespoon of olive oil and a pinch of sea salt. Place onto a lined oven tray and roast for 35-40 minutes, or until the pumpkin flesh is soft. Remove from the oven and once cool, scoop out the flesh from the pumpkin , discard the skin. Set flesh aside.

Meanwhile place the quinoa, 2 cups of stock, plus 1 cup water into a large pot over a medium heat. Bring up to a simmer, and cook, stirring occasionally for 15-20 minutes, or until the quinoa is cooked through.

Heat 1 tablespoon of oil and the butter in a large pan. Add the onion and cook for 2 minutes before adding in the garlic, ginger and cumin. Cook, stirring for 2-3 minutes, or until fragrant.

Pour the cooked quinoa into the onion mixture and turn the heat down to low.

Blend the pumpkin flesh and remaining 1 cup of chicken stock in a food processor and pour into the quinoa mixture along with the honey. Stir for 2-3 minutes to heat everything through. You are looking for a porridge consistency, so if the mixture needs a little liquid, just add a dash of water.

Heat the remaining 1 tablespoon of oil in a non stick frying pan over a medium-high heat. Fry the eggs for 2-3 minutes, or until cooked to your liking.

To serve, place a large ladle of the quinoa porridge onto the base of a shallow bowl. Top with a fried egg, avocado, chopped almonds and scatter with coriander leaves and cracked black pepper. Enjoy!

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