A delicious breakfast bowl, packed full of nutrients. Made with protein-rich quinoa and topped with fruit, nuts, milk and a sprinkling of unrefined sugar, this vegan recipe will set you up for the day.
Rinse the quinoa (if not pre-rinsed) by placing in a sieve and running under cold water for 2 to 3 minutes. Drain well.
Transfer the quinoa into a saucepan and add twice the volume of water. Bring to the boil.
Once boiling, turn down the heat to a simmer and place the lid on the saucepan. Simmer for 15 minutes until the water has been absorbed and the kernels have 'opened'.
Remove from the heat and leave to stand for a further 5 minutes with the lid on to allow the quinoa to absorb any remaining liquid.
Fluff the quinoa with a fork. It is now ready to use. If not using immediately, transfer to an airtight container and store in the fridge for up to 5 days.
To make the Quinoa Breakfast Bowl
Measure a portion of hot or cold quinoa into a bowl.
Add about half of the dried fruit, nuts and a sprinkle of coconut palm sugar to taste and fold through.
Pour over some (hot or cold) coconut or almond milk (or alternative milk of choice).
Add more fruit, nuts, sugar and milk to taste on top as you wish.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The Quinoa Breakfast Bowl can be varied to taste.Sub the dried fruits and nuts for any others that you prefer. You may also choose to use fresh fruit instead of dried fruit. Use any preferred milk and sweetener.You can also cook the quinoa using milk instead of water for a richer base.Amount listed is for 1 portion. Tip : cook quinoa in advance for several portions and store in the fridge for up to 5 days.