Breakfast Quinoa With Vanilla Roasted Plums
Extract from Supergrains • By Chrissy Freer • Published by Murdoch Books
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Supergrains
Quinoa flakes make a fantastic gluten-free porridge that only takes minutes to cook and is packed with protein and carbohydrate. It’s the perfect way to start the day and will keep you feeling full for a long time.
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© 2024 Chrissy Freer / Murdoch Books · Reproduced with permission. · Recipes and images taken from Supergrains by Chrissy Freer (£14.99), published by Murdoch Books.
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mir favorited Breakfast Quinoa With Vanilla Roasted Plums
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Murdoch Books published her project Breakfast Quinoa With Vanilla Roasted Plums
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Step 1
Preheat the oven to 180oC (350oF/Gas 4). Put the plums in a medium bowl, add the sugar, vanilla and lemon juice and toss to coat. Place the plums, cut side up, in a roasting pan and bake for 10 minutes or until tender. (The cooking time will vary depending on the ripeness of the plums.)
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Step 2
Meanwhile, put the quinoa flakes, milk, cinnamon and 500 ml (17 fl oz/2 cups) water in a large saucepan. Cook, stirring, over medium heat for 3–4 minutes or until thick and creamy.
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Step 3
Divide the quinoa porridge among 4 bowls, top with some roasted plums and spoon over any pan juices.
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