Beetroot, pear & cardamom quinoa bowl

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)

Beet pear quinoa2

  • 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.

Beet pear quinoa1

Put it in a bowl and sprinkle a few bits of coconut and some extra sugar if you fancy.

 

 

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Quinoa cherry choc bowl

As it’s the start of the Easter holidays my thoughts turn to chocolate.  I discovered the joys of mixing quinoa with chocolate after finding a recipe by the blogger Chocolate Covered Katie and was intrigued about what it might taste like.  It was delicious and has become a firm favourite for breakfast and my favourite way to eat quinoa.  I’ve tried various combinations of milk, fruit and flavourings and i’m sure other versions of chocolate quinoa will feature on this blog again very soon.

I find when cooking with quinoa that the liquid can go from looking like too much to practically disappearing within seconds – so do keep an eye on it.

This isn’t the prettiest bowl to look at but don’t be put off, it really is a taste of healthy chocolate and protein for breakfast.

Quinoa cherry choc bowl (serves one)

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  • 50g Quinoa (washed and drained)
  • 150ml almond milk
  • 1 tbsp Greek yoghurt
  • 2 teaspoons cacao powder
  • few drops of vanilla essence
  • 6 cherries, chopped and pitted
Topping
  • 1 tbsp. Greek yoghurt
  • some extra cherries
  • Cacao nibs

Method

Put the quinoa and milk into a pan and bring to a boil. Turn down and simmer for 15-20 mins – you want the quinoa to be really well cooked and soft. Keep an eye on the liquid and add a little more milk if it looks like running dry.

Once cooked, stir in the cacao powder, vanilla essence and 1 tbsp of yoghurt. Stir for a few seconds before turning off the heat.  Stir through the chopped cherries.

Serve with the topping.