Greet the day with a breakfast pilaf
Spiced with cinnamon and nutmeg, and tossed with yoghurt and berries, this breakfast is a sweeter take on the traditional pilaf. We have opted to use quinoa as the base for this morning meal, but couscous, brown rice, barley or a mixture of your favourite grains will also work nicely. The base can be prepared in advance, and then you’ll just need to add yoghurt, fruit and almonds before serving your breakfast pilaf.
INGREDIENTS
1 cup quinoa
1 cup orange juice
1/2 cup water
1/2 cinnamon stick
1/4 cup slivered almonds
1/2 cup natural yoghurt
1 cup blueberries (or seasonal fruit of your choice)
1/2 vanilla bean
1 teaspoon honey
pinch salt
pinch grated nutmeg
TO MAKE
Rinse the quinoa and place in a small saucepan with cinnamon stick, water, orange juice, nutmeg, salt and seeds from the vanilla bean. Cook on a low heat until the liquid is just absorbed and let the quinoa stand for ten minutes, as it will continue absorbing any liquid.
While the quinoa rests, toast the almonds on a low heat in a small frying pan.
Remove the cinnamon stick from the quinoa, then fluff with a fork. Divide the quinoa between two bowls and top with yoghurt, honey, berries and almonds.
Image via Bob’s Red Mill.
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