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This breakfast packs a delicious healthy morning punch.
3 September 2014
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
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 Yoghurt (plus extra for serving)
1 cup fresh blueberries (plus extra for serving)
1/3 cup (50 g) coarsely chopped pecans
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 yogurt, blueberries and some of the pecans and cook for 30 seconds.
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.
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