• 1 cup uncooked quinoa (rinsed and drained)
  • 2 cups milk
  • 1 teaspoon ground cinnamon
  • 2 tablespoons honey
  • 2 tablespoons sultanas
  • 1 cup Greek yoghurt (plus extra for serving)
  • 1 red apple, skin on (cored and chopped)
  • 1/2 cup hazelnuts (roughly chopped)
  • 1 banana (sliced)


  1. Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
  2. Stir in cinnamon, honey, sultanas, cook for another 5-8 minutes or until quinoa is tender and almost all the milk has been absorbed. Stir in yoghurt, apple and some of the hazelnuts and cook for 30 seconds.
  3. Serve immediately topped with an extra dollop of Greek yoghurt, sliced banana and remaining chopped hazelnuts.


  • For added flavour, add a dash of vanilla essence to the milk when cooking the quinoa.
  • Instead of banana, top with your favourite seasonal fruits. We love mixed berries or peaches in the summer or a chopped pear instead of the apple in winter.

Recipe reproduced with permission from Dairy Australia. For more great recipes visit: