This quinoa dish is full of all sorts of good stuff, making for a light, healthy breakfast. Quinoa is high in protein, making it a great way to start the day & the addition of cocoa powder, vanilla & berries helps it taste wonderful.
It is also a quick-to-make breakfast, using already cooked quinoa & is gluten & dairy free. I use a combination of dried & frozen berries, but if you are lucky enough to have fresh you can certainly use them.
Firstly you need to cook the quinoa - the following amount will make several breakfast, I just keep the rest in the fridge.
1 cup quinoa
2 cups water
pinch of salt
Rinse the quinoa, before placing in a small saucepan with the salt & water.
Bring to the boil, then reduce to a simmer & cook until the water is absorbed - about 15-20min. I like to leave it to cool in the pot with the lid on, then store in a container in the fridge.
choc berry breakfast quinoa
adapted from Eating for England
3/4 cup cooked quinoa
1/4 cup oat milk (or milk of your choice)
1 tsp cocoa powder
1/2 tsp vanilla essence
1 tsp chia seeds (optional)
sugar, maple syrup, honey or sweetener of your choice (I use rapadura sugar)
handful dried cranberries
handful frozen blueberries
Place quinoa, milk, cocoa, vanilla, seeds, cranberries & a sprinkle of sweetener* in a small saucepan. Cook over medium heat until hot - add the blueberries once it has started to get hot & cook until the berries are defrosted. Tip into a bowl to serve.
*I use very little sweetener in mine - I find the oat milk makes it quite sweet anyway, even with the cocoa powder. You can always add extra once it's cooked, so don't add much to start with.
You can adapt this in a myriad of ways - different dried or fresh fruit, adding some chopped nuts, dessicated coconut or anything you enjoy.