Layered Quinoa Trifle
Inroduction
About this Recipe
By: Sheridan Rogers
This delicious, easy to make recipe is from Lee Holmes’ latest book, Eat Yourself Beautiful (Murdoch Books $35), a down to earth, inspiring guide for optimum health and beauty. Diagnosed with fibromyalgia in 2006, Homes started on a quest to heal herself through her diet. Many of the recipes in the book are free from gluten, wheat, dairy, yeast and sugar. In this one, layers of health-promoting ingredients such as quinoa, coconut flakes, almonds, berries and chia seeds make a delicious “trifle”, perfect to serve for breakfast, brunch or as a dessert.
Ingredients
- quinoa 100g (1/2 cup)
- ground cinnamon 1/2 teaspoon
- celtic sea salt a pinch
- unsweetened almond milk 60ml (1/4 cup)
- alcohol-free vanilla extract 1/2 teaspoon
- stevia liquid 6 drops (or 1 tablespoon rice malt syrup)
- slivered almonds 1 tablespoon
- bananas 2, peeled and sliced
- full-fat Greek-style yoghurt 130g (1/2 cup)
- coconut flakes 4 tablespoons
- mixed berries 110g (1/2 cup)
- almond butter 1 teaspoon, melted
- chia seeds 1 tablespoon (for sprinkling)
Serves 4 Place the quinoa in a fine-mesh sieve. Rinse with cold running water for 2–3 minutes, moving the seeds around with your hand to ensure that the seeds are well rinsed and any residue is removed. Bring 250 ml (9 fl oz/1 cup) water to the boil in a large saucepan. Add the quinoa, return to the boil, cover and reduce the heat to low for 12–15 minutes or until all the water has been absorbed. Remove from the heat and set aside to cool. Place the quinoa in a bowl and stir through the cinnamon and salt. In a saucepan over medium–low heat, warm the almond milk for 3–4 minutes. Stir in the vanilla and stevia or rice malt syrup. Add a couple of spoons of quinoa to four glass jars, or glasses. Mix through the almond milk and follow with layers of slivered almonds, banana slices, yoghurt, coconut flakes and berries. Repeat until the jars are full, with berries as the top layer. Top with the melted almond butter and chia seeds.