Orange & fig quinoa breakfast bowls

Orange & fig quinoa breakfast bowls

By
From
The Yoga Kitchen
Serves
4
Photographer
Lisa Cohen

In nature, seeds are meant to pass through the system of animals relatively undigested so they can be planted elsewhere. To make it possible for seeds to pass through undigested, they contain phytic acids to make them difficult to digest. Seeds also need to be preserved until the time is right for sprouting, so they contain compounds that stop the active enzyme activity of germination. These compounds also serve to hinder active enzyme activity in the digestive system. Beginning the sprouting process, by soaking, makes seeds, grains and nuts more digestible and helps the digestive system obtain all the wonderful nutrients within them.

Prepare this the night before you want to eat it.

Ingredients

Quantity Ingredient
200g quinoa flakes
100g quinoa puffs
100g gluten-free oats
1 tablespoon vanilla extract
400ml freshly pressed orange juice, or other juice of choice such as apple, carrot or pink grapefruit
150ml filtered water, plus extra for soaking
10 dried figs, roughly chopped
75g goji berries
25g sunflower seeds
25g pumpkin seeds
toasted coconut flakes and fresh fruit, such as figs or blueberries to serve

Method

  1. The evening before, place the quinoa flakes, puffs and oats into a large mixing bowl. Stir to combine, then add the vanilla extract, orange juice and water and stir to combine again. Now add the chopped figs and goji berries and stir well. Cover the bowl with clingfilm.
  2. Place the seeds in a small bowl and just cover them with filtered water. Cover the bowl with clingfilm. Place both bowls in the refrigerator overnight. They can be kept for 3–5 days in the refrigerator.
  3. In the morning, uncover the soaked quinoa mixture and stir to loosen. You may like to add a little more juice or water to help soften it. Drain the soaked seeds and divide among 4 bowls (or keep the seeds for garnishing the top of the oats). Scoop the soaked quinoa into the bowls, then top with toasted coconut flakes and fresh fruit.
  4. Keeps for 3–5 days in the refrigerator.
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