Recipe by : Jo Wilcox
Photography by : Melanie Jenkins
This recipe first appeared in Food magazine.
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Ingredients
Method
1.Combine the quinoa, almond milk and water in a medium saucepan. Add the cinnamon stick, vanilla bean and sugar, then bring to the boil, stirring until the sugar has dissolved.
2.Cover and simmer for about 15 minutes or until the quinoa seeds have swollen and thickened the milk.
3.Remove the cinnamon stick and vanilla bean and divide between serving bowls. Top with a dollop of yoghurt and your favourite fruit. Add a sprinkle of toasted coconut and goji berries, if desired.
Experiment with the ratio of liquid to quinoa for your desired consistency. Make a double batch of this breakfast bowl, and store the leftovers in the fridge for up to 3 days. Simply reheat in the microwave with a little almond milk or hot water. PER SERVE (4 – WITHOUT TOPPINGS) Energy 219kcal, 917kj • Protein 6.9g • Total Fat 5.3g • Saturated Fat 0.5g • Carbohydrate 34g • Fibre 3.7g • Sodium 50.7mg
Note
