I’ve just sown some beetroot seeds on the allotment and can’t wait for my abundance of beetroot to play with over the coming months. So in anticipation I bought some to keep me going and have been experimenting with ways to incorporate them into breakfast. I love the combination of beetroot and coconut and the floral flavours of cardamom really bring the dish to life – it’s a perfect healthy protein rich brekkie bowl.
You could just use quinoa, but I like the slightly different texture that the quinoa flakes bring to the dish. You may wish to adjust the milk – I do like my bowls a little more on the wet side.
Beetroot, pear & cardamom quinoa bowl (serves one)
- 30g uncooked quinoa – rinsed
- 20g quinoa flakes
- 200-300ml coconut milk
- 1 pear – grated
- 20g raw fresh beetroot – finely grated
- 1 teaspoon crushed cardamom (that’s about 6-8 pods)
- 1 teaspoon coconut palm sugar – or other brown sugar
- Coconut flakes
- Pumpkin seeds
Put the uncooked quinoa, the grated beetroot and 200ml of coconut milk in a pan. Bring to the boil and then simmer for 10 minutes.
Add the grated pear, cardamom, sugar and quinoa flakes and a further 50ml of coconut milk and continue to simmer for 10 minutes. Keep an eye on the pan and add more coconut milk if it’s getting too dry.
Take off the heat and stir through the coconut flakes (I used about a tablespoon) and some pumpkin seeds (I used around a teaspoon).
If you can wait – it’s nice to let mixture sit in the pan for a few minutes to infuse and soak up a little more moisture before you eat it.
Put it in a bowl and sprinkle a few bits of coconut and some extra sugar if you fancy.
Thebrekkieblog 