It’s breakfast time and isn’t it pretty! Not just because of these beautiful bowls I picked up in Madrid, but because what’s inside the bowls is super healthy, filling and nice and balanced. Perfect right? Totally.
Quinoa is indisputably one of the best grains out there, a recognised superfood high in protein, fibre, magnesium, iron and phosphorus as well as being gluten-free anddddd a good source of calcium (thanks WiKi), but surely I needn’t tell you that – you’re in the know about eating well and appreciating your body. Wait, hold on… isn’t quinoa a pain to cook at any time of day let alone in the morning? Think again my friends, this will sit pretty overnight and be ready for chow-time come daybreak. And seriously, if your week is anything like mine you’re gonna need this. Think of this as a bowl of ‘do your thang whilst avoiding the biscuit tin at work’ fuel.
Have a rummage through your store cupboard, grab whatever dried fruit, nuts or seeds you have to hand, get yourself some fresh berries (it’s always about fresh berries) and spend 5 minutes making this before your beauty sleep.
Toppings and milk. Need I say more?
Overnight Breakfast Quinoa
100g quinoa, thoroughly rinsed
60g coarse oatmeal
Pinch of salt
25g whole raw almonds
1 cinnamon stick
Milk (non fat, soya, almond, full fat – whatevs)
In a large saucepan add all of the main ingredients and bring to the boil. Turn off the heat, cover and leave overnight. In the morning you’ll have perfect quinoa!
Remove the cinnamon stick and serve either cold or hot (heat on low with a splash of water until warmed through), topped with milk, soured cherries or any other dried fruits, fresh berries, slivered almonds and if you like things a little sweeter add a drizzle of agave nectar.