Recipe

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
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Brought to you by Jalna

Ingredients

  • 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

Method

  • 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.

Notes

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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