Quinoa Bircher

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

75g quinoa flakes
75g gluten free oats
240ml almond or hazelnut Milk
2 tbsp chia seeds
1 tsp cinnamon
Zest 1 large orange
1 apple or pear, grated with the skin
2 tbsp chopped pistachios, plus extra to serve

To serve
2 tbsp blackberry & almond compote
2 tbsp natural yogurt or coconut yoghurt
1 tbsp pumpkin seeds

This recipe requires a little pre-planning as you want to leave the ingredients to soak over night, however, it's only a matter of putting ingredients together in a jar! It's a simple way to spice up your breakfast, even when you have a busy morning. If you are on the move, you can just add the yogurt into the same jar and eat on the go.

Method

Weigh your flaked quinoa and oats into a bowl and add the almond or hazelnut milk, chia seeds, cinnamon, orange zest, chopped pistachios and the grated apple.

Mix well and cover tightly with cling film. Leave in the fridge overnight.

Once the mixture has had time to absorb all the liquid, mix through the natural yogurt and serve layer into glasses or bowls with the stewed prunes. Add the extra chopped pistachios and some pumpkin seeds.

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