Quinoa Bircher

Breakfast

SERVES  1

PREP  5mins

COOK  0min

Vegetarian, Gluten Free, Egg Free

 

This is the perfect weekday rush breakfast. Make it up the night before in a jar, add toppings and breakfast is done. Feel free to add other spices like cardamom, ginger and cloves for a real ‘chai’ flavour.

Ingredients

1 tbs dried cranberries

2 tbs quinoa, well rinsed

1/8 tsp ground cinnamon

1/2 cup natural yoghurt

50ml orange juice

1/2 tsp vanilla essence

1/4 cup blueberries, fresh or frozen

1 tbs nuts, seeds or a mixture of both

 

Method

1 Chop cranberries and combine with quinoa, cinnamon, yoghurt, orange juice and vanilla in a bowl or jar, and stand in fridge overnight.

NOTE: If you’re using frozen blueberries, place those in a separate bowl in the fridge to defrost overnight.

2 To serve, top with blueberries and sprinkle over nuts/seeds.

 

NOTE: This quinoa is still a little firm and crunchy the next day. If you prefer it softer, feel free to cook your quinoa first. (1 part quinoa, 2 parts water, simmered for 10-15 minutes until all of the liquid is absorbed.)

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre  

Sugar  

Fat      

Sat. Fat

1474.3kj

352.1cal

13.4g

39.2g

5.8g

23.2g

14.1g

3.9g

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dale@dalenelson.com

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