Breakfast Quinoa

Makes 2 servings


  • 1/2 cup quinoa
  • 1 cup water
  • 1 tablespoon packed brown sugar
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup golden raisin (optional)
  • Raspberries and banana
  • Soymilk, almond milk or other dairy-free milk

1.  Place quinoa in a fine-mesh strainer; rinse well under cold running water.  Transfer to small saucepan.

2.  Stir in water, brown sugar, maple syrup and cinnamon.

bring to a boil, reduce heat; Simmer, covered 10 to 15 mintues until quinoa is tender and water is absorbed.

3.  Add rasins, if desired for last 5 minutes of cooking time.

2.  Top quinoa with raspberries and bananas.  Serve with soymilk.




Ingrediants: 3 1/2oz 100g milliet flakes
1/2 cup/25 g chopped mixed nuts
1/3 cup/50 g golden raisins
1/2 cup 50 g dried apricots, prunes, or dates, chopped
1/3 cup/25 g dry unsweetened shredded coonut
3 tablespoons/25 g sunflower seeds
2 tablespoons/25 g linseeds


1. Put the millet and nuts in a heavy skillet and cook over a gentle heat, stirring frequently, for 2-3 minutes until they begin to colour. Tip them into a bowl and leave to cook for 10 minutes

2. Add the dried fruit, coconut, seeds and mix together well. Store in a jar or bowl for up to one week. Server with either milk or fruit juice.

Anthea special nut free blend:
cinnamon, ginger, and raisins