Quinoa, Coconut & Berry Breakfast Pilaf
A creamy, cardamom-spiced quinoa pilaf, ready in 20 minutes, with a lighter soy milk option or a richer coconut milk one, your call.
Equipment
- 1 fine mesh sieve
- 1 small saucepan with lid
Ingredients
Base
- ½ cup tri-colour quinoa, rinsed well
- 1 cup coconut milk (richer, lower protein) OR 1 cup unsweetened soy milk (leaner, higher protein)
Spice & Fruit
- ¼ tsp ¼ tsp cardamom, ground
- 1 handful fresh berries or raisins
Instructions
Toast
- Rinse the quinoa thoroughly under running water. This washes off the saponin, a natural bitter coating, so don't skip it.
- Toast the rinsed quinoa in a dry saucepan over medium heat for 2 to 3 minutes, until lightly golden and fragrant.
Simmer
- Pour in the coconut or soy milk and stir through the cardamom.
- Bring to a gentle simmer, then cover and cook for 15 minutes, stirring occasionally, until the quinoa is tender and the liquid has mostly absorbed.
- Fold in your berries or raisins in the last minute of cooking, just enough to warm them through.
Notes
Chef's Tip: Always rinse your quinoa before toasting. Skip this and you'll taste it, the raw saponin coating is what gives untreated quinoa its bitter edge.
(Coconut milk version, per serving: approx. 480 kcal, 9g protein, 45g carbs, 31g fat)
Nutrition
Serving: 1gCalories: 247kcalCarbohydrates: 40gProtein: 10.5gFat: 4.6gFiber: 3.5g