Allow me to introduce you to possibly the most ridiculously healthy yet delicious breakfast invented thus far. I’ve pinched the recipe from the beautiful 101 Cookbooks, which is worth a look as much for the myriad of unusual, natural food based fare as for its stunning photography.
Her warm and nutty cinnamon quinoa is packed full of goodness – protein-rich quinoa and pecans, blackberries, and the plant-based natural sweetener, agave nectar. I added a little more superfood punch with a few tablespoons of chia seeds, which are a brilliant vegan source of omega-3 that turn gelatinous in water and therefore become a hidden little nutritional extra in this porridge.
Quinoa has a lovely nutty flavour and a subtle crunch but it’s seriously filling so don’t be greedy or you will regret it! I particularly love the way each blackberry refreshes and surprises your pallet as you make your way through this dish. It’s a big batch that could easily be halved for just one or two people.
What goes in:
1 cup soy milk
1 cup water
1 cup red quinoa (but any variety would be fine)
2 cups blackberries (I used frozen because they weren’t in season)
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
2 tablespoons chia seeds
4 teaspoons agave nectar
How you do it:
If you’re using frozen blackberries, pop them in a bowl near the stove to defrost as you work. Combine the soy milk, water, quinoa and chia seeds in a medium saucepan. Bring to a boil over high heat then reduce heat to medium-low, cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat and let the lot stand covered for five minutes.
In the meantime, lightly roast the pecans in a 180 degree oven for five to six minutes then roughly chop them.
Reserve a handful of blackberries and stir the rest plus the cinnamon into the quinoa mix. Transfer to four bowls and top with pecans and the remaining blackberries. Drizzle agave nectar over the top, then serve.