Pomegranate and Molasses Porridge


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Vibrant pink pomegranate - rich in fibre, potassium and vitamin C - looks wonderful stirred into this caramel-coloured porridge. Molasses syrup, a by-product of sugar production, provides precious calcium and iron, but may need sweetening with a drizzle of honey. For convenience it is possible to buy pomegranate seeds ready prepared.


  • 125 g/ oz/¾ cup quinoa
  • 250 ml/8 fl oz/1 cup boiling water
  • 300 ml/½ pint/ cups milk
  • 60 ml/4 tbsp molasses syrup
  • clear honey, to taste
  • 150 g/5 oz pomegranate seeds


  1. Put the quinoa in a sieve (strainer) and rinse under cold running water.
  2. Transfer the rinsed quinoa to a pan, then add the boiling water and milk. You can use cold water instead of boiling water, if you prefer, but the quinoa will take longer to cook.
  3. Simmer the quinoa for 15 minutes, until soft. Stir in the molasses and sweeten with honey as required.
  4. Remove from the heat and stir in the pomegranate seeds. Serve drizzled with a little more honey, if you wish.

Nutritional Information: Gluten free Energy 238kcal/1002kJ; Protein 7g; Carbohydrate 44g, of which sugars 24g; Fat 5g, of which saturates 2g; Cholesterol 10mg; Calcium 144mg; Fibre 2g; Sodium 44mg.