A warm, hearty breakfast option perfect for the colder months of the year. Make a larger batch if you like and just reheat in a pot for a quick and easy breakfast for the whole family!
Heat a fry-pan over a medium-high heat. Add the apple, rhubarb, rapadura sugar, ginger powder, cinnamon and water.
Bring to a boil and continue to boil for 5 minutes, stirring occasionally.
Turn down to medium-low and simmer until the liquid has mostly evaporated and the rhubarb has broken down and the apple is soft. Remove to cool and set aside.
Place pre-cooked quinoa, milk and chia seeds in a pot and heat to a medium temperature.
Stir occasionally and when heated through, remove from heat and split between two bowls.
Spoon the apple and rhubarb mixture on top of the quinoa in both bowls.
Add fig, walnuts and drizzle with honey or maple syrup.
Enjoy!
Ingredients
Directions
Heat a fry-pan over a medium-high heat. Add the apple, rhubarb, rapadura sugar, ginger powder, cinnamon and water.
Bring to a boil and continue to boil for 5 minutes, stirring occasionally.
Turn down to medium-low and simmer until the liquid has mostly evaporated and the rhubarb has broken down and the apple is soft. Remove to cool and set aside.
Place pre-cooked quinoa, milk and chia seeds in a pot and heat to a medium temperature.
Stir occasionally and when heated through, remove from heat and split between two bowls.
Spoon the apple and rhubarb mixture on top of the quinoa in both bowls.
Add fig, walnuts and drizzle with honey or maple syrup.
Enjoy!
0 Comments