I can honestly say I’ve got a thing for quinoa. I could take or leave cooked oats for breakfast and its not something I usually cook. I don’t mind making them overnight, that is, when you soak them in milk plus other ingredients and they have softened, ready to eat in the morning. I thought I’d apply the same method to quinoa flakes.
It was really delicious. I also had fresh raspberries, another ingredient I don’t normally have a lot of. I’ve only ever really eaten fresh strawberries. Fresh raspberries are a relatively new thing to me. They’ve nearly always been available frozen or canned but hardly fresh. I had this punnet of raspberries earmarked for chocolate and raspberry brownies but the fresh bright berries were calling my name asking to be eaten fresh. I chopped some and mixed through the quinoa and then topped with a couple whole berries. A drizzle of honey to finish and I was ready to go. You could warm through in a saucepan or zap in the microwave if you prefer them warm.
If you like oats done this way, you’ll love quinoa flakes too. I’m looking forward to trying them with other berries, banana and walnuts, peaches and almonds, prunes, apples and cinnamon and the list goes on.
Overnight Quinoa Flakes with Raspberries & Honey
- half cup of quinoa flakes
- 1 cup of milk
- raspberries
- honey to serve
- Add milk to quinoa flakes and stir well.
- Chop some raspberries and add to the quinoa mixture.
- Put in an airtight container in the fridge the night before they’ll be eaten.
- Top with more fresh raspberries and drizzle with honey to serve.
