Breakfast quinoa recipe
Fresh blueberries, creamy yogurt, the sweet touch of cinnamon... this breakfast packs a deliciously healthy morning punch.
Serves: 4 (makes 3 ½ – 4 cups)
2 cups (500 ml) milk (preferably reduced fat)
1 cup (180 g) quinoa, rinsed
2 tablespoons brown sugar + extra for serving
1 teaspoon ground cinnamon + extra for serving
1 cup (250 g) Jalna Sweet & Creamy Greek Yoghourt (plus extra for serving)
1 cup fresh blueberries (plus extra for serving)
1/3 cup (50 g) coarsely chopped pecans
1. 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.
2. Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in Jalna yogurt, blueberries and some of the pecans and cook for 30 seconds.
3. Serve with additional sugar or drizzle of honey, cinnamon, Jalna yogurt, 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.
Recipe courtesy of Jalna Dairy Foods.