Ingredients:

  • 1 cup (170g) dry Quinoa (rinsed well)
  • 2 cups (480ml) Milk (Dairy or unsweetened Almond/Oat milk recommended)
  • 1/4 cup (60ml) Water
  • 1 Tablespoon Maple Syrup (or Agave nectar)
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cardamom
  • Pinch of Salt
  • 1/4 cup (60ml) Fresh Lemon Juice (from about 1 large lemon)
  • 2 Tablespoons Maple Syrup (for drizzle)
  • 1 teaspoon Lemon Zest
  • 1 cup (approx. 150g) Mixed Summer Berries (e.g., Strawberries, Blueberries, Raspberries)
  • 1 Tablespoon Sliced or Chopped Almonds (Toasted, for crunch)
  • 1 teaspoon Chia Seeds (Optional)

Instructions:

  1. Place dry quinoa in a fine-mesh sieve and rinse thoroughly under cold running water for at least 1 minute until the water runs clear.
  2. If cooking fresh, combine rinsed quinoa, milk, water, 1 tablespoon maple syrup, cinnamon, cardamom, and salt in a saucepan. Bring to a simmer, cover, and cook for 15–20 minutes until liquid is absorbed. (If using pre-cooked quinoa, skip this step.)
  3. If using pre-cooked quinoa (2 cups cooked), mix it thoroughly with the milk, spices, maple syrup, and salt in a bowl or jars. Ensure everything is well combined.
  4. Cover the mixture tightly and refrigerate for a minimum of 6 hours, or preferably overnight, allowing the quinoa to absorb the liquid and flavour.
  5. In a small bowl, whisk together the fresh lemon juice, 2 tablespoons of maple syrup, and the lemon zest until emulsified to create the Lemon-Maple Drizzle. Set aside.
  6. In the morning, check the quinoa base. If too thick, stir in a tablespoon or two of extra milk or water until the desired creamy consistency is reached.
  7. Divide the chilled spiced quinoa base evenly into four serving bowls or jars.
  8. Top each bowl generously with the mixed fresh summer berries. Drizzle liberally with the prepared Lemon-Maple Drizzle, and sprinkle with toasted almonds and chia seeds (if using). Serve immediately.