Quinoa Brekky Bowl

Serves: 2

Time: 30 mins (mostly cooking time)

When your heading into a bit of a health kick I always find it helps to be a little prepared so that there is no head scratching wondering what your allowed to eat, this is generally when naughty convenience can roll in. This brekky bowl can be stored in the fridge for a couple of days, longer if you don’t mix the fruit through it and it’s a touch different from my usual go to breakfast items so feels a bit like a treat.

What you’ll need

1 cup of quinoa

1/4 bunch of mint

1/4 cup of raw almonds

1 teaspoon of cinnamon

1 punnet of blueberries

1 orange

2 tablespoons of Greek yoghurt (optional)

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Prep

Cook Quinoa

Rinse the quinoa in a sieve under cold water, then combine in a medium sized pot with 2 cups of water and a pinch of salt, bring up to the boil.

Continue to boil until almost all the liquid has been absorbed, then remove from the heat and cover with a tight fitting lid and leaves to steam and cool.

Prep Ingredients

Peel the orange and cut into bite sized wedges.

Pick and roughly chop mint leaves.

Roughly chop almonds.

Once the quinoa has cooled down you can use a fork to fluff it up and mix the cinnamon through. Then add the mint and orange, almonds and the blueberries and mix well.

If taking with you then portion into lunch containers and top with the Greek yoghurt.

Enjoy!