Quinoa Brekkie Bowl by Sally Obermeder + Maha Koraiem

 

When you see a picture of  sisters Sally Obermeder and Maha Koraiem you’ll immediately think, ‘I want what she’s having’…  And now you can!

Today we’ve got a sneaky recipe to share from their new book SUPER GREEN SIMPLE AND LEAN (more details below). Prepare the night before or first thing in the morning (or hey, for dinner, we don’t judge) and enjoy with a big cup of herbal tea (we love Little Wildling Co’s ‘I Am A Goddess’).

Quinoa Brekkie Bowl

Ingredients:

75 g (2½  oz/½ cup) quinoa

125 ml (4 fl oz/½ cup) unsweetened coconut milk (carton variety)

4 medjool dates, seeded and roughly chopped

1 teaspoon ground cinnamon pinch of nutmeg

pinch of ground cardamon

2 teaspoons sunflower seeds

2 tablespoons moist coconut flakes, plus extra for serving (optional)

1 x 125 g (4½ oz) punnet blueberries

1 x 250 g (9 oz) punnet strawberries

Process:

Rinse the quinoa under cold water until  the water runs clear (make  sure the holes in your sieve aren’t bigger than the quinoa—Maha learnt this the

hard way!).

Put the quinoa into a saucepan with 375 ml (13 fl oz/1½ cups) of water, the coconut milk and the chopped dates. Bring  the mixture to the boil, then reduce the heat to simmer for 15–20 minutes, stirring occasionally and making sure that the quinoa doesn’t stick to the bottom of the saucepan.

Once the quinoa has begun to soften, add the spices, sunflower seeds and coconut flakes. Continue to

cook for another 5–10 minutes, until  the quinoa has cooked.

Serve immediately. We topped ours with fresh berries, extra coconut flakes, goji  berries, pumpkin seeds (pepitas) and Greek-style yoghurt.

Extracted from SUPER GREEN SIMPLE AND LEAN by Sally Obermeder and Maha Koraiem. Published by Allen & Unwin. Out now. $24.99 get your copy right this second online via  Booktopia http://bit.ly/2fd4T6J – you’re welcome!

* Image credit to Ben Dearnley

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