Women's Health Australia - - FOOD HUB -

75g (½ cup) quinoa

125ml (½ cup) unsweet­ened co­conut milk (car­ton va­ri­ety) 4 med­jool dates, seeded and roughly chopped

1 tsp ground cin­na­mon

Pinch nut­meg

Pinch ground car­damom

2 tsp sun­flower seeds

2 tbs co­conut flakes, plus ex­tra for serv­ing (op­tional) 125g blue­ber­ries

250g strawberries

1. Rinse the quinoa thor­oughly un­der cold water un­til the water runs clear. (Make sure the holes in your sieve are not big­ger than the quinoa – Maha learnt this les­son the hard way!)

2. Put the quinoa into a saucepan with 375ml (1½ cups) water, the co­conut milk and the chopped dates. Bring the mix­ture to the boil, then re­duce heat to a sim­mer for 15–20 mins, stir­ring oc­ca­sion­ally to make sure the quinoa does not stick to the bot­tom of the pan.

3. Once the quinoa has be­gun to soften, add the spices, sun­flower seeds and co­conut flakes. Con­tinue to cook for an­other 5–10 mins, un­til the quinoa has com­pletely cooked.

4. Serve im­me­di­ately. We topped our bowls with fresh berries, ex­tra co­conut flakes, goji berries, pump­kin seeds and Greek-style yo­ghurt.

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