Breakfast recipes

Coconut milk porridge

Boil the quinoa flakes with milk and cinnamon stick for 4 minutes for a textured porridge or 8 minutes for a smoother one. Add the fruits, the seeds and nuts, then drizzle with maple syrup.

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Quinola Porridge Bowl

Place Quinola Flakes and milk over a medium heat. Let them cook for about 5 to 6 minutes, until soft. Stir in sugar, cinnamon and vanilla. Top with kernels and raisins.

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Quinoa Breakfast Hash browns

Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes. After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes. Gently fluff the quinoa with a fork and allow the quinoa to cool. In a large bowl, mix the cooked quinoa with the egg, grated potato, pepper, and salt. Heat a large skillet over medium heat and melt 1 1/2 teaspoons of butter in the pan. Scoop 1/3-½ cup of the quinoa mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture.

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Quinola Chocolate Bowl

Place Quinola Flakes and milk in a large pan over a medium heat. Let them simmer for 4 minutes for a textured porridge or longer for a smoother one. Remove from heat and add cocoa powder, maple syrup and vanilla. Stir to combine. Top with chocolate and fruits.

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Chocolate chip Quinola Cookies

Mix the butter and coconut sugar in a large bowl until creamy and beat the egg in a separate bowl. Add the baking powder, coconut flour, uncooked Quinola grains, vanilla extract and cinnamon to the bowl and mix with the sugar and butter. When combined, add the egg and continue to mix thoroughly, adding the chopped chocolate and walnuts. Separate the mixture into balls and flatten, placing on a lined baking tray. Allow a little space between each, then place in a preheated oven at 150 degrees for about 15 minutes until slightly golden. Cool on a rack and enjoy warm !

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Peanut Butter Granola Bars

Warm the maple syrup, coconut oil and peanut butter and mix together. In a separate bowl place all of the dry ingredients. Add the melted oil, syrup and peanut butter and mix well. Line a square baking tin 20cm/20cm with a baking parchment. Place the mix in the baking tin and press it in well with back of a tablespoon. Let it set in a fridge for a couple of hours. Slice and store in an airtight container, preferably in the fridge.

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Nutty Quinola Granola

Chop the nuts and the cherries. Mix together the coconut oil and maple until the oil becomes liquefied. In a large bowl add in the oats, chopped nuts, uncooked Quinola, nutmeg, salt, vanilla extract, coconut flakes, cinnamon and mixed spice. Mix together, then pour over the maple syrup and coconut oil. Mix all together thoroughly then place on a shallow baking tray and spread out evenly. Place the tray in a preheated oven at 25 degrees for about 25 minutes, turning regularly until golden. Take the granola from the oven and add the chopped dried cherries and any other dried fruit you wish. Store in an airtight container.

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Gluten Free Stawberry Quinola Pancakes

Whisk together Quinola Flour, baking powder, salt, and cinnamon, in a large bowl. Whisk together milk, egg whites and vanilla, in another bowl. Pour the other bowl into the large one and stir together until ingredients are combined. Add diced strawberries to batter. Careful not to overmix. Cover and refrigerate for at least 30 minutes to an hour. Start scooping batter into the pan to make pancakes. Let them cook until bubbles form in the batter then flip them and cook the other side until they become lightly browned. Serve warm topped with fruits and sauce.

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Blueberry, Chia and Quinola pudding

Cook the Quinola in boiling water for 12 minutes or use either the Black and Pearl or Red and Pearl Express. Mix all the ingredients together in a bowl and pop in the fridge for the chia to swell. Allow the pudding to set over night (this will take about 5-8 hours). When set, pop a couple of tablespoons of your compote in the bottom of your glasses or jars then add your pudding on top, then top off with your blueberries and a sprig of mint.

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Breakfast smoothie bowl with quinoa

Place the greek yoghurt, honey and berries in a blender and make a smoothie. Served with quinoa, berries, seeds and drizzle with more honey.

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Quinola Fruit Bowls

In a large bowl, combine quinoa, strawberries, blueberries, and mango. In a small bowl, combine honey and lime juice. Drizzle sauce over fruit salad and toss. Garnish with fresh leaves.

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Cinnamon Quinola porridge with blueberries

Tip the Express Quinoa into a bowl and mash with a fork to get a porridge consistency. Pour in the coconut and milk, sprinkle over the cinnamon and mix in the honey or maple syrup and microwave for about 2 mins. Adjust to taste. Sprinkle with blueberries and toasted almonds.

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