Breakfast Quinoa
Recipe
This Breakfast Quinoa recipe involves cooking quinoa in almond milk until most of the liquid is absorbed. Banana and raspberries are stirred in during cooking, and the dish is finished by garnishing with the remaining fruit. It’s a nutritious, protein-packed breakfast option that's both filling and flavorful.
Ingredients
- 2 cups (500ml) almond milk
- 1 cup (170g) raw quinoa, rinsed
- 1 banana, sliced
- 1 cup (100g) raspberries
Method
1. Gently bring milk to a boil in a small saucepan.
2. 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.
3. Stir in three-quarters of the banana and raspberries. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Spoon evenly across two bowls and garnish with remaining banana slices and raspberries.
Wellness Tip:
Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and is related to the spinach family. Quinoa as a vegetable source of protein contains the right proportion of the 9 essential amino acids, to support the biological function of the human body.
Nutrition information:
| Per serve (3) | |
| Energy | 1302kj |
| Fat - total | 5.3g |
| Fat - saturated | 0.6g |
| Carbohydrates | 53.7g |
| Sodium | 62mg |
| Fibre | 7.5g |
