When you see a picture of sisters Sally Obermeder and Maha Koraiem you’ll immediately think, ‘I want what she’s having’… And now you can!
Today we’ve got a sneaky recipe to share from their new book SUPER GREEN SIMPLE AND LEAN (more details below). Prepare the night before or first thing in the morning (or hey, for dinner, we don’t judge) and enjoy with a big cup of herbal tea (we love Little Wildling Co’s ‘I Am A Goddess’).
Quinoa Brekkie Bowl
75 g (2½ oz/½ cup) quinoa
125 ml (4 fl oz/½ cup) unsweetened coconut milk (carton variety)
4 medjool dates, seeded and roughly chopped
1 teaspoon ground cinnamon pinch of nutmeg
pinch of ground cardamon
2 teaspoons sunflower seeds
2 tablespoons moist coconut flakes, plus extra for serving (optional)
1 x 125 g (4½ oz) punnet blueberries
1 x 250 g (9 oz) punnet strawberries
Rinse the quinoa under cold water until the water runs clear (make sure the holes in your sieve aren’t bigger than the quinoa—Maha learnt this the
Put the quinoa into a saucepan with 375 ml (13 fl oz/1½ cups) of water, the coconut milk and the chopped dates. Bring the mixture to the boil, then reduce the heat to simmer for 15–20 minutes, stirring occasionally and making sure that the quinoa doesn’t stick to the bottom of the saucepan.
Once the quinoa has begun to soften, add the spices, sunflower seeds and coconut flakes. Continue to
cook for another 5–10 minutes, until the quinoa has cooked.
Serve immediately. We topped ours with fresh berries, extra coconut flakes, goji berries, pumpkin seeds (pepitas) and Greek-style yoghurt.
Extracted from SUPER GREEN SIMPLE AND LEAN by Sally Obermeder and Maha Koraiem. Published by Allen & Unwin. Out now. $24.99 get your copy right this second online via Booktopia http://bit.ly/2fd4T6J – you’re welcome!
* Image credit to Ben Dearnley