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Breakfast has never been this delicious or healthy…
Free from process and salt, this quinoa breakfast recipe gets your morning off to the right start.
What You Need
1 cup uncooked quinoa
1 cup unsweetened coconut milk
1 cup water
½ cup blackberries or other seasonal berries such as blueberries or strawberries
2 tbsp pecans, toasted, chopped
2 tbsp raw honey (optional)
1/ Rinse the quinoa (if not pre-rinsed).
2/ In a small covered pot, bring the quinoa, coconut milk and water to the boil on high heat.
3/ Reduce the heat to low and simmer for 10 to 15 minutes or until the liquid has been absorbed. Cooked quinoa should be slightly al dente; it’s ready when most of the grains have uncoiled and you can see the unwound germ.
4/ Let the quinoa sit in the covered pot for five minutes.
5/ Fluff gently with a fork, scoop into two bowls and top with the blackberries, pecans and honey (if using).
Serves 2. Per serving: 2 000kJ, 17g fat (0.8g sat), 94mg sodium, 70g carbs, 10g fibre, 7g sugars, 14g protein