Gluten intolerant or not, this breakfast quinoa will give you an exceptional kick start to the day. It doesn't take long either. Once made you can keep it in the fridge and enjoy it over a few days.
Rinse and drain quinoa thoroughly.
Add to a small pan with apple apple juice and water.
Bring to boil then reduce to simmer, cover and cook for 15 minutes until all the liquid has absorbed. Leave to rest for 5 minutes then fluff it up with a fork.
Transfer to a bowl then stir through the roasted pepitas, and dried blueberries.
Serve with natural yoghurt and stewed apples.
Serve hot or cold
Makes 3 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Breakfast | |
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| Nutritional Information - Per Serve | |
| Kj | 1734 kj |
| Calories | 414 kcal |
| Fat | 11 g |
| Saturated Fat | 2 g |
| Total Carbohydrate | 62 g |
| Total Protein | 1 g |
| Fibre | 7 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
