QUINOA BREKKIE BOWL
1573KJ PER SERVE SERVES 2
75g (½ cup) quinoa
125ml (½ cup) unsweetened coconut milk (carton variety) 4 medjool dates, seeded and roughly chopped
1 tsp ground cinnamon
Pinch ground cardamom
2 tsp sunflower seeds
2 tbs coconut flakes, plus extra for serving (optional) 125g blueberries
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.