1medium sizedAcorn Squash, baked(optional, see instructions)
1medium sizedApple, cubed
1/2cupNut or Seed Mylk
1/4cupBlueberries (fresh or frozen)
1/2medium sizedbanana sliced
Soak quinoa overnight with 1 tbsp of apple cider vinegar. Helps unlock more nutrition and easier to digest.
Rinse quinoa well before cooking. Add quinoa to ¾ cup of filtered water. Bring to a boil, cover and lower heat to a simmer.
Should be ready in 15-20 minutes. Check in from time to time to ensure you don’t over cook the quinoa.
Acorn Squash Options; this is a great and delicious option… You use one half of the acorn squash as a bowl for your quinoa porridge.
Cut in half, scrape out seeds. Rub coconut oil on the inside of both halves, sprinkle cinnamon (1-2 tsp) and cardamom (1 tsp) then drizzle maple syrup on top.
Bake at 350 degrees Celcius on a baking sheet for 30 minutes or until tender. You can cook the acorn squash the night prior if you want to stage the ingredients.
Cook cubed apple in coconut oil with 1 tbsp cinnamon in a small saucepan on medium heat with the lid for 10 minutes to make a compote. Add a dash of filtered water to help steam the apples. Stir occasionally.
Whisk zested ginger, blueberries and chia seeds with nut/seed mylk. Let stand for 5 minutes. Add it to the cooked quinoa and slightly heat.
Add cooked quinoa into half of the baked acorn squash, if you chose that option or put the quinoa in your favourite bowl.
Top with apple compote, hemp seeds, cocoa nibs, banana and nut butter.
This recipe was researched & written by our in-house Holistic Nutritionist, Kari Fraser, CNP, Hons.