Turmeric Quinoa Porridge with Caramelised Apple

This quick and easy breakfast option is vibrant with anti-inflammatory turmeric, sweet, caramelised apples and topped with pumpkin seeds for a dose of healthy fats and added crunch. It’s a great detoxifying winter warmer to boost your immune system.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 2 people


For the porridge:

  • ½ cup quinoa, rinsed
  • 1 ¼ cup unsweetened almond milk
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ tablespoon coconut sugar
  • 1 teaspoon coconut oil
  • A pinch of sea salt and black pepper

For the caramelised apple:

  • ½ tablespoon coconut sugar
  • 1 small Braeburn apple, washed and diced into 1/2 inch chunks
  • 1 teaspoon coconut oil
  • ½ teaspoon cinnamon

To serve:

  • 1 teaspoon pumpkin seeds


  • Add the quinoa to a saucepan with 1 cup almond milk and bring to a gentle boil. Reduce to a simmer and add the turmeric, ginger, cinnamon and a little salt and pepper. Stir well and simmer for 10-15 minutes or until the quinoa is soft and fluffy and most of the milk has been absorbed.
  • Whilst the quinoa is simmering, you can caramelise the apples. Melt the coconut oil in a small frying pan over a medium heat. Add the diced apples, cinnamon and coconut sugar. Pan fry until the apples are softened, golden and sticky – about 5 minutes
  • Once the porridge is cooked, retain on the heat and add the coconut oil, coconut sugar and remaining milk, stirring until creamy. You can add more if required. Taste and adjust seasonings to taste.
  • Top the porridge with the caramelised apple chunks and scatter with the pumpkin seeds to serve.


Recipe and Photography by Emma Carter