QUINOA TWO WAYS

QUINOA TWO WAYS

It’s no wonder quinoa is one of the world’s most popular health foods. Quinoa is gluten-free, high in protein and also contains fibre, magnesium, iron, potassium, calcium, vitamin E plus your nine essential amino acids. It is also not a grain, so great for an acne friendly grain-free diet.

Whether you prefer your breakfast sweet or savoury, we’ve got you covered with these two great autumn breakfast recipes. What's really cool is that you can make these with your extra cooked quinoa from the night before, I know I always make too much!


JUST A LITTLE BIT SWEET - Serves 1

What You’ll Need:
¾ cup of cooked quinoa
½ cup of unsweetened almond milk or coconut milk
Toppings: your choice of…sliced toasted almonds, toasted walnuts, toasted seeds mix, poached pear, fresh berries and unsweetened raw shredded coconut.

What You’ll Do:
Combine the quinoa and milk (almond or coconut) in a small saucepan set over medium heat and cook stirring until warmed through for approximately 2-3 minutes. Transfer the mixture to a bowl and top the warm quinoa with whatever mix of toppings you’d like to taste this morning.

AIN’T NOTHING SWEET ABOUT ME - Serves 1

What You’ll Need:
Two table spoons of extra virgin olive oil
1 garlic clove, finely minced
2 large kale leaves (remove from stems and finely shred/tear)
½ cup of cooked quinoa
Coarse sea salt
Freshly ground black pepper
Your choice of either a poached egg, or a fried egg
½ spring onion, very finely chopped

What You’ll Do:
Heat the oil and garlic over medium heat in a small frying pan until the garlic begins to soften – one minute will do. Add the shredded kale and cook, stirring now and then, until the kale is slightly wilted, approximately 2-3 minutes. Add the cooked quinoa and mix through until warm for another two minutes. Feel free to season to your taste with the salt and pepper. Remove from heat and place contents into a shallow bowl or plate. Top with your egg and sprinkle with spring onions.

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