Are you looking for a new healthy spring breakfast? Raspberry & Coconut Quinoa Bircher has been an absolute winner for us. Quinoa is a tasty little grain low on the glycaemic index which releases energy slowly to prevent mid-morning hunger pangs.
Ingredients (Serves 2) 110g quinoa, 220ml water, 100g raspberries, 2 tbsp coconut or natural yogurt, 2 tbsp desiccated coconut.
To serve, almond milk, half a small mango, handful of coconut chips, handful of flaked almonds, toasted
How? Rinse the Quinoa for a minute and add to a saucepan. Bring to the boil, gently simmer for 10 minutes. Turn off the heat, put a lid on the pot and stand for 5 minutes. Drain and rinse in cold water then fluff up with a fork and put in the fridge.
Once cool stir in the raspberries, yogurt and coconut, pressing some of the raspberries on the side of the bowl to break down. Add enough almond milk to loosen the mixture and top with the mango, coconut chips and flaked almonds. For something sweeter - drizzle a little honey over the top 👌
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