cals 390 | sat fat 2.4g | sugar 12g | serves 1

Women's Health (UK) - - EAT SMART -

IN­GRE­DI­ENTS 30g red quinoa • 30ml al­mond milk • 30g rolled oats • ½ ap­ple • 1 tbsp flaked al­monds • ½ tsp cin­na­mon • 1 tbsp co­conut yo­ghurt • hand­ful of blue­ber­ries


1. Cook the quinoa as be­fore and set aside. Pour the al­mond milk into a saucepan, bring to the boil, then re­duce to a sim­mer. Add the oats and cook un­til soft, gen­tly stir­ring – it should take about 5 mins.

If the milk re­duces too much, add a splash of wa­ter.

2. Grate the ap­ple and put to one side, then pop the al­monds in a small fry­ing pan and toast them on a low heat un­til lightly coloured.

3. Once the quinoa and oats are ready, com­bine in a bowl. Top with the cin­na­mon, grated ap­ple, yo­ghurt, al­monds and blue­ber­ries. Grub’s up.

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