Quinoa breakfast bowl with berries and coconut yoghurt

Name: Quinoa breakfast bowl with berries and coconut yoghurt
Total time: 25 min
Cuisine: British
Ingredients: 120g quinoa; 300ml water; 1 tsp ground cinnamon; 1 tsp vanilla extract; 150g unsweetened coconut yoghurt; 150g strawberries, sliced; 100g blueberries; 2 tbsp pumpkin seeds; 1 tbsp sunflower seeds

Warm cinnamon quinoa with cool coconut yoghurt, fresh berries and crunchy seeds. Vegan and ready in 25 minutes.

Time25 min
LevelEasy
Costabout £1.90 a head

2 servings

Ingredients

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120 gquinoa
300 mlwater
1 tspground cinnamon
1 tspvanilla extract
150 gunsweetened coconut yoghurt
150 gstrawberriessliced
100 gblueberries
2 tbsppumpkin seeds
1 tbspsunflower seeds

Method

1
Rinse the quinoa well in a sieve. Put it in a pan with the water and cinnamon.
2
Bring to the boil, cover and simmer for 15 minutes until the water is absorbed and the grains have little curly tails.
15 min
3
Take off the heat, stir in the vanilla and leave covered for 5 minutes.
5 min
4
Fluff with a fork and divide between two bowls.
5
Top with coconut yoghurt, strawberries, blueberries and the seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.