Who says trifle is for dessert? Quinoa Breakfast Trifle is a super-charged, wheat-free way to kickstart your day.
Quinoa. Let’s be brutally honest here. it can be a bit… plain. Pleasingly nutty, that’s what you would call it if you are nice. And yes, sometimes plain is just what you need. It can be comforting in an easy-going way, filling up your tummy without any fuss.
Time for a game-changer. Friends, I have supercharged quinoa with tastiness. And bumped it up to breakfast time. Good morning, Quinoa Breakfast Trifle!
Quinoa is, of course, already a super food. It has twice the protein content of rice or barley and is also a very good source of calcium, magnesium and manganese. It possesses good levels of several B vitamins, vitamin E and dietary fibre and is high in anti-inflammatory phytonutrients, which make it potentially beneficial in the prevention and treatment of disease. Being among the least allergenic of all the grains, it is a fantastic wheat-free choice and a good low GI option.
When I saw this recipe on sweetashoney.co, I knew I wanted to play around with it. I always loved the rice pudding my mother used to make, so I decided to cook the quinoa not in water, but in almond milk (you can use normal milk if you prefer!). I swear, if rice pudding and semolina desserts bring back good memories for you, this will be right up your street! It makes the quinoa taste less nutty and so mild and creamy.
Whilst there are recipes for quinoa porridge that is eaten warm, I actually prefer my quinoa chilled. Therefore, this recipe does require a minimum amount of planning – you do have to cook the quinoa the night before so it has time to cool. The benefit is that in the morning your breakfast is ready quicker than a slice of toast! All you have to do is layer it with some yoghurt and some sliced almonds – or some Peanut Butter Granola for extra crunchiness!
Quinoa Breakfast Trifle
Who says trifle is for dessert? Quinoa Breakfast Trifle is a super-charged wheat-free way to kickstart your day.
Author: Sugar Free Londoner
Yields: 4 portions
- 300g cooked quinoa (made with unsweetened almond milk instead of water)
- 150g blueberries (can be frozen)
- 150g plain full fat yoghurt
- handful of sliced almonds
- 1 tablespoon xylitol
- 1 teaspoon vanilla extract
- more berries for decorating
- The evening before you want your quinoa breakfast trifle, cook the quinoa with milk or almond milk. I used 1 cup quinoa, 2 cups of milk and had some leftovers
- Add a teaspoon of vanilla extract (everything tastes better with vanilla!) and 1 tablespoon of xylitol or sweetener of choice
- Stir through your blueberries. This gives it the pretty colour. It's got to look good, right?
- Let your quinoa cool over night.
- In the morning, layer your berry quinoa (loosen with some more milk if you like) with plain yoghurt, some sliced almonds and decorate with berries.