Sunday, January 22 2017
Posted by Karen Inge | Recipes | No Comments
An excellent gluten-free option for breakfast with plenty of crunch from the nuts and a good source of fibre too.
2 cups water
1 cup quinoa (organic tri-colour)
1 ½ cups Jalna Vanilla Low Fat Creamy Yoghourt
1 teaspoon ground cinnamon
2 figs, quartered
¼ cup almonds, skin on, coarsely chopped
¼ cup mixed seeds (pepitas & sunflower kernels)
½ cup pomegranate seeds (about ½ pomegranate)
Combine water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
Turn off heat; let stand covered 5 minutes until cooled.
Gently fold 1 cup Jalna Vanilla Low Fat Creamy Yoghourt and cinnamon through quinoa. Divide between four bowls and top with a dollop of extra yoghourt, figs, almonds, mixed seeds and pomegranate. Serve warm or cold.
Notes: Add or substitute other nuts and fresh or dried fruit, such as dates, prunes, cranberries, rhubarb, fresh or frozen berries, thinly sliced apples, pears. Add other spices, such as allspice, cloves, ginger, nutmeg, star anise.
To enhance the flavour of nuts and mixed seeds, roast in a moderate oven (180°C) for 5-8 minutes or in a dry frypan over medium heat for 3 minutes or until golden, stirring occasionally so they don’t burn.
Nutrition per serve:
Fat : 15g (Sat: 3g; Unsat: 12g)
Please visit my website for more tips on healthy eating www.kareninge.com