After six weeks away from Australia eating very sub par breakfasts, the first thing I did was head to the new West Leederville Mary Street Bakery to treat myself to something delicious. Instead of opting for my usual avo and eggs combo, I went for the quinoa muesli after seeing it on another table.
I loved it so much I had to make make my own so I could eat it every.single.day! Plus quinoa is so gosh darn healthy, as if I needed another excuse.
I have padded mine out with quinoa flakes as well as the toasted quinoa and added lots of toasted whole nuts, shredded coconut and plenty of seeds. You can also add some dried fruit if you like, but I prefer to top mine with lots of fresh fruit.
You could also add oats in place of the quinoa flakes to bulk it up a bit more. Feel free to play around and add your favourite nuts, seeds and grains. I found this amazing nut mylk to serve mine with but of course you can use regular milk or yoghurt instead.
This also makes a great bircher muesli, just pour a portion into a glass jar and top it up with milk the night before you want to eat it and you’ll have yourself a quick easy breakfast. Seems like it’s almost too easy, right?
If you need any more reasons to go ahead and make this right now, the clever cookies over at Well-Being Secrets have 27 really good reasons for you!
- 1 cup quinoa, rinsed
- ½ cup quinoa flakes
- 1 and ½ cups nuts (I used an equal mix of almonds, macadamias and hazelnuts)
- ½ cup shredded coconut
- ½ cup seeds (I used an equal mix of sunflower seeds and pepitas)
- 2 tablespoons cinnamon
- 1 tablespoon nutmeg
- Optional: dried fruit
- In a large fry pan toast the quinoa, waiting for it to start popping
- Next toast the nuts and finally the coconut until lightly browned
- Mix all ingredients together and store in an airtight container