This breakfast salad is loosely based on Swiss Bircher Muesli but uses quinoa (pronounced keen-wa) instead of rolled oats. It is a lovely fresh breakfast, perfect for sunny but cool Spring mornings.
I don’t worry about peeling the apples, I just wash them well before grating them. Any apple will do here but I like tart juicy apples such as Braeburn, even Granny Smiths are good in this breakfast.
The seedy sprinkle is a handy mix to have on hand as it can be added to porridge, salad greens or sprinkled on top of muffins and breads. It can be varied using different seeds, grains or nuts.
Quinoa & Apple Breakfast Salad
1 cup apple juice
1 cup water
1 cinnamon stick
zest of ½ lemon
1 cup quinoa
2 cups grated apple (about 3 apples)
1 cup natural unsweetened yoghurt
2 T sweet apple syrup
½ cup seedy sprinkle
Place apple juice, water, cinnamon stick and lemon zest in a medium-sized pot.
Rinse the quinoa well in a fine sieve (if the sieve isn’t fine enough the quinoa just falls through the holes) then stir into the liquid in the pot.
Bring to the boil, then reduce the heat and simmer for 15-20 minutes (covered) or until the liquid is almost absorbed into the grains.
Remove from heat and set aside for 5 minutes.
Grate the apples (peel the apples if you wish) and stir into warm quinoa. Remove and discard the cinnamon stick.
Stir apple syrup into the yoghurt. To serve – place two spoonfuls of quinoa into a plate, add a dollop of yoghurt and sprinkle with the seeds sprinkle.
Any leftover can be refrigerated and reheated the next day.
Toasted Seedy Sprinkle
¼ cup pumpkin seeds
¼ cup linseeds
¼ cup sunflower seeds
¼ cup shredded coconut
2 T sesame seeds
2 T poppy seeds
2 T quinoa
Mix seeds together.
Place in a dry frying pan and toast until fragrant.
Store in an airtight jar and use as required.
– use Maple syrup in place of apple syrup if desired
– the muffins shown in the photo are Apple & Cranberry Muffins with Toasted Seedy Sprinkle (recipe here).