Instructions:
- Place quinoa in a sieve and rinse thoroughly under cold running water.
- Add to a saucepan, and cover with the water.
- Bring to a boil, reduce heat, cover and simmer until water is almost absorbed, then turn off heat and leave covered for about 12 mins, then fluff with a fork.
- To make the breakfast bowl. Add a ⅓ of the cooked quinoa to a saucepan over a low heat, cover with ½ cup (120ml) of coconut milk (as part of your HEa) or other milk of choice (almond and cashew milk are other great options).
- Sweeten to taste with the sukrin (or another sweetener of choice) and add a drop of vanilla extract (¼ tsp)
- Stir until warmed and creamy.
- Top with the fresh fruit and sliced almonds.
- Enjoy!!
- Store the remaining two servings of quinoa in a lidded container in the fridge to use for breakfast over the next few days. Will keep about 3-4 days.
PrevRead more