Fruit ’n’ nut quinoa crumble

I use quinoa in this crumble as it’s a great protein source – as are nuts, which are also rich in vitamin E, magnesium and selenium. I particularly like to use Brazil nuts, as they’re incredibly nutritious and are the richest food source of selenium available. This important mineral plays a vital role in supporting your immune system and promotes immunity by lowering oxidative stress in your body. Nuts also contain anti-inflammatory properties and are high in fibre, which helps you to feel satiated, reduces calorie absorption and promotes gut health.

SERVES 4

140g cooked quinoa 50g Brazil nuts, roughly chopped 50g pecans, roughly chopped 50g walnuts, roughly chopped 30g desiccated coconut 4tbsp maple syrup 3tbsp coconut oil, melted 150g frozen raspberries 150g frozen blueberries 100g frozen blackberries Coconut yogurt, to serve 1 Preheat the oven to 180°C/ 160°C fan/gas mark 4. Put the cooked quinoa, roughly chopped nuts and desiccated coconut into a food processor and lightly pulse 2-3 times to combine. 2 Mix the maple syrup and melted coconut oil in a bowl, then stir in the nutty quinoa mixture. 3 Scatter all the frozen berries over a baking dish, cover with the crumble mix and bake in the oven for 25min. Serve with coconut yogurt.