First posted: Nov 25, 2015

Beautiful Quinoa Breakfast Cups



Cooks in:        Serves:4

  • 1 cup quinoa (or millet or oats)
  • 1 cup water
  • 1 cup milk, almond milk or coconut milk
  • ½ tsp ground cinnamon
  • 1 vanilla pod, sliced length ways
  • 1 cup natural yoghurt or coconut cream
  • 2-3 fresh plums, sliced
  • ½ cup mixed roasted nuts
  • 4 tsp honey or alternative healthy sugar, for serving
  • Coconut shavings, for serving
  • Fresh strawberries, for serving

What to do

1. Cook the quinoa with the water, milk, cinnamon and vanilla in a medium sized saucepan, bring to the boil then simmer for about 15 minutes until cooked. Add a little hot water as it cooks if you find that it becomes too thick, although you are looking for a porridgy consistency.

2. Lightly toast the coconut shavings in a dry pan over medium heat.

3. When the quinoa is cooked, layer your breakfast into small glass jars or bowls, dividing and layering the above remaining ingredients between them.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

All pantry staples such as spices, flours and nuts; as well as all beautiful fresh fruit and vegetables were kindly provided by Food Lover’s Market in Zimbabwe and South Africa.
All good coffee was provided by Nespresso, and perfectly pure water by Valpré.
We cooked everything on our amazing Defy stove, and wouldn’t have safaried anywhere at all without Suzuki, so thanks to our legendary sponsors.

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