A quick and filling breakfast. During the season, use fresh berries — the darker, the healthier! Out of season, frozen berries are a great alternative. Plums, mangoes, and peaches also work well.
- 1/2 cup quinoa
- 100 ml coconut, cashew or hazelnut milk
- 1 tbsp. ground flaxseed (grind it yourself or buy flaxseed meal)
- 1 tsp. sesame seeds
- sea salt
- 1 cup berries
- 1 tsp. coconut oil
- 1 tsp. unrefined sugar or maple syrup (optional)
- for topping — nuts or any seeds (hemp, pumpkin), cacao nibs
Place the berries in a deep bowl; if they’re frozen, they’ll soften in about 10 minutes without turning into a purée.
Soak the quinoa or simply rinse it and cook in 100 ml of nut milk mixed with 50 ml of water. While cooking, add sesame seeds, flaxseed, salt, and coconut oil. Stir continuously as the flaxseed may stick to the bottom of the pot. Once the quinoa is almost done, turn off the heat, cover with a lid, and let it rest for 5 minutes.
Spoon the quinoa over the berries and mix gently. Top with nuts and cacao nibs. Enjoy!
Place the berries in a deep bowl; if they’re frozen, they’ll soften in about 10 minutes without turning into a purée.
Soak the quinoa or simply rinse it and cook in 100 ml of nut milk mixed with 50 ml of water. While cooking, add sesame seeds, flaxseed, salt, and coconut oil. Stir continuously as the flaxseed may stick to the bottom of the pot. Once the quinoa is almost done, turn off the heat, cover with a lid, and let it rest for 5 minutes.
Spoon the quinoa over the berries and mix gently. Top with nuts and cacao nibs. Enjoy!
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