Friday, December 25, 2020



Quinoa is so versatile that I started eating it for dessert! Simmered with a little almond milk and brown sugar, the grains become tender and inviting, cozy and creamy.



  • fresh fruit
  • 1 sweetener
  • coconut milk
  • vanilla extract
  • 5g of sliced almonds
  • 1 cup (240ml) of uncooked quinoa
  • 2 cups (480ml) of water 



  1. Place quinoa in a sieve and rinse thoroughly under cold running water.
  2. Add to a saucepan, and cover with the water.
  3. Bring to a boil, reduce heat, cover and simmer until water is almost absorbed, then turn off heat and leave covered for about 12 mins, then fluff with a fork.
  4. To make the breakfast bowl. Add a 1/3 of the cooked quinoa to a saucepan over a low heat, cover with 1/2 cup (120ml) of coconut milk (as part of your HEa) or other milk of choice (almond and cashew milk are other great options).
  5. Sweeten to taste with the sukrin (or another sweetener of choice) and add a drop of vanilla extract (1/4 tsp)
  6. Stir until warmed and creamy. 
  7. Top with the fresh fruit and sliced almonds. Enjoy your breakfast!