Breakfast quinoa

A great breakfast option for anyone who's lactose intolerant — this cinnamon-spiced brekkie bowl is topped with fresh fruit and crunchy pecans for a delicious and healthy start to the day.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 2
  • Print
Brought to you by Jalna


  • 2 cup (500ml) lactose free milk
  • 1 cup (180g) quinoa, rinsed
  • 2 tablespoon brown sugar, plus extra for serving
  • 1 teaspoon ground cinnamon, plus extra for serving
  • 1 cup (250g) jalna lactose free yoghourt, plus extra for serving
  • 1 cup fresh blueberries, plus extra for serving
  • 1/3 cup (50g) coarsely chopped pecans


  • 1
    Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
  • 2
    Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in Jalna yoghourt, blueberries and some of the pecans and cook for 30 seconds. Serve with a drizzle of honey, cinnamon, yoghourt, blueberries and pecans.


Substitute or add other fresh or frozen fruit, such as nectarines, peaches, poached fruit, fruit compote or dried fruit and flaked almonds.

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