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Tropical breakfast quinoa

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  • Author: Samantha Gowing
  • Total Time: 10 minutes
  • Yield: Serves 2
  • Diet: Vegan


Quinoa derives from the Chenopodium or goosefoot family (as does spinach). It is native to the Andean region of South America where it is the principal food of the area. Its leaves are similar to those of both the spinach and amaranth plants. It is known as a pseudo-cereal because it is technically not a grass. The seeds are cultivated for their highly nutritious protein and calcium components – protein reaching 20% and calcium being higher per milligrams than milk. Quinoa has the highest content of iron, calcium and good fat. Hence, quinoa is referred to as the ‘mother grain’.


Units Scale

3/4 cup quinoa flakes
1 cup rice milk
1 tbsp peanut butter
1 tsp maple syrup
Pinch of cinnamon
1 tbsp protein powder *optional
1 blood orange, peeled, segmented
1 passionfruit
2 tamarillo, peeled, sliced
1 tsp golden flaxseeds


  1. In a small saucepan place quinoa, rice milk, 1 tbsp peanut butter, maple syrup, cinnamon, and protein powder, if using. Stir gently over a moderate-low heat until the quinoa starts to thicken.
  2. Transfer to serving bowls and top with blood orange segments, peeled, passionfruit, and tamarillo slices, top with golden flaxseeds and serve immediately.
  • Prep Time: 10 mins
  • Category: Plant-based
  • Cuisine: Modern Australian

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