breakfast quinoaIngredients

This dish also makes a delicious dessert, Quinoa Brule

Makes 3 ½ - 4 cups

2 cups (500ml) milk
1 cup (180g) quinoa, rinsed
2 tbsps brown sugar + extra for serving
1 tsp ground cinnamon + extra for serving
1 cup (250g) Jalna Sweet & Creamy Greek Yoghourt + extra for serving
1 cup fresh blueberries + extra for serving
1/3 cup (50g) coarsely chopped pecans

Method

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in Jalna yoghourt, blueberries and some of the pecans and cook for 30 seconds. Serve with additional sugar or drizzle of honey, cinnamon, Jalna yoghourt, blueberries and pecans.

Try: Substitute or add other fresh or frozen fruit, such as nectarines, peaches, poached fruit, fruit compote or dried fruit and flaked almonds.

Quinoa Brule

Put cooked quinoa and fruit in a heat proof glass. Sprinkle castor sugar over the top and place under a hot grill or under a blow torch to caramelise. Serve immediately.

Nutrition Data Breakfast Quinoa - Serves 4

Per Serving 200gS&C GreekLF GreekFF Natural
Energy 1250kJ (299 Cal) 1200kJ (287 Cal) 1120kJ (267 Cal)
Protein 9.7g 10.5g 10.3g
Fat - Total 11.5g 9.1g 7.9g
      - Saturated 3.3g 1.6g 0.9g
Carbohydrate 37.8g 37.0g 36.7g
Sugars 18.9g 17.7g 17.2g
Dietry Fibre 3.1g 3.1g 3.1g
Sodium 72mg 91mg 90mg
Calcium 149mg 208.7mg 202mg
You can use different yoghourts with each recipes, the NIP table indicates nutrition details for Jalna Sweet & Creamy Greek, Jalna Low Fat Greek and Jalna Fat Free Natural yoghourts.