Breakfast Quinoa is a protein rich start to the day. Gluten free with a tangy orange base, enhanced with coconut and tangy cranberries. The whole family will love this combination. It’s really fun as a weekend breakfast where everyone can layer their own parfaits to personal taste.

INGREDIENTS:

1 cup white quinoa
2 1/2 cups fresh orange juice ( 2 for cooking 1/2 for soaking)
1/4 cup currants
1/4 cup cranberries
1/4 cup shredded coconut
1/8 cup sliced almonds
8 dried dates finely chopped

TO SERVE:

Coconut yoghurt
Canned peaches
Finely chopped fresh fruit ( I used kiwi fruit, any kind of berries or pineapple would work just as well)
Maple syrup ( optional )

TOOLS:

Rice cooker

METHOD:

1. Rinse quinoa and place in a rice cooker with 2 cups of fresh orange juice.
2. Put rice cooker on automatic mode.
3. Once quinoa is cooked and orange juice is fully evaporated turn off rice cooker.
4. Add dried fruit and nuts.
5. Mix well add 1/2 cup of fresh orange juice and leave to cool.
6. The mixture will last in the fridge for up to three days.
7. Breakfast quinoa is best served cold in a parfait format.
8. To serve I have layered canned peaches, breakfast quinoa, a dollop of coconut yoghurt, finely chopped fresh kiwi fruit.

Recipe by Catherine Carr 

Print