The key nutritional factor of Quinoa is its high level of lysine, which is an amino acid necessary for the synthesis of other proteins. This high level of lysine makes it one of the best sources of plant protein and also provides riboflavin, vitamin E, iron, magnesium, potassium, zinc and fibre.
The combination of protein and fibre results in a slow release of energy and the anti-inflammatory ginger and blood-sugar-balancing cinnamon results in a warming and comforting autumnal breakfast. Serve with yoghurt or almond milk and top with nuts, seeds and/ or berries. You can eat this as a warm pudding or mid afternoon snack. Recipe serves 3-4.
- 125g dried quinoa
- 2 large cooking apples
- 1 tbsp Cinnamon
- 1 tbsp freshly grated ginger
- 1tsp raw honey
- Chop the cooking apples into cubes (including the skin), place in saucepan with the cinnamon, ginger and 100ml of water
- Cook on a slow heat until the apples are stewed
- In another pan, cook the quinoa in boiling water until soft, but still slightly firm. This should take about 15 minutes
- Once the quinoa is cooked, drain any excess water, rinse, and then stir in the apples and add the honey
- Serve warm with coconut or goats/ sheep yoghurt or nut milk
- Top with chopped nuts, seeds or berries
- Eat as a pudding or warm snack