Continuing with our focus on revolutionising breakfast time, this is a delicious protein-rich, grain-, gluten- and sugar-free breakfast bowl. One of my favourite breakfasts.
From Amy Chaplin.
1 ½ cups quinoa, soaked overnight in 3 cups of filtered water
2 cups fresh orange juice (or 1 cup orange and 1 cup apple juice)
3 tablespoons golden raisins or dried mulberries
Zest of one orange
1 tablespoon coconut butter or coconut oil
¼ teaspoon cinnamon
6 cardamom pods
2 whole star anise
½ vanilla bean, seeds scraped and pod reserved
Pinch of salt
Optional extras: toasted almonds, yoghurt, almond milk, coconut milk…
- Drain and rinse quinoa, strain well. Place in a pot, add orange juice (and apple if using), golden raisins or mulberries, orange zest, coconut oil, cinnamon, cardamom, star anise, vanilla seeds and pod and salt.
- Bring to a boil, cover, lower heat and cook for 25 minutes.
- Remove from heat and let stand for 5 minutes more.
- Pick out cardamom pods and fluff with a fork. Serve warm or at room temperature with almond milk or yogurt.