Just because you’re in the bush it doesn’t mean you shouldn’t enjoy a beautiful, healthy breakfast. And one of my favourite ways to make sure that happens is to plan ahead, and then take food out on the road in pretty little cups or glass jars, just like with these endlessly creamy and delicious Quinoa Breakfast Cups. Also, the recipe works just as well with a few favourite African grain varieties to replace the quinoa. Sorghum and millet are two of my favourite gluten-free options, both giving lots of light fluffiness, and making a perfect blank canvas for the coconut milk, cinnamon and vanilla. Top with mixed roasted nuts or your favourite granola and you’ll have a shiny start to the day indeed.
Beautiful Quinoa Breakfast Bowls
Serves 4 | Preparation time 10 minutes | Cooking time 15–20 minutes
WHAT YOU’LL NEED
1 cup quinoa (or millet or oats)
1 cup water
1 cup milk, almond milk or coconut milk
½ tsp ground cinnamon
1 vanilla pod, sliced length ways
1 cup natural yoghurt or coconut cream
2-3 fresh plums, sliced (or any stone fruit)
½ cup mixed roasted nuts
4 tsp honey or alternative healthy sugar, for serving
Coconut shavings, for serving
Fresh strawberries, for serving
WHAT TO DO
1. Cook the quinoa with the water, milk, cinnamon and vanilla in a medium sized saucepan, bring to the boil then simmer for about 15 minutes until cooked. Add a little hot water as it cooks if you find that it becomes too thick, although you are looking for a porridgy consistency.
- Lightly toast the coconut shavings in a dry pan over medium heat.
- When the quinoa is cooked, layer your breakfast into small glass jars or bowls, dividing and layering the above remaining ingredients between them.
For more of Sarah’s delicious and innovate Food Safari recipes click here.
For for Quinoa’s health benefits click here.