This fresh and zesty muesli is deliciously gluten and dairy free and one of my favourite recipes created by the wonderful Luke Hines. Make a big batch at the start of the week and enjoy a quick and easy, and nutritious breakfast on those mornings when you don’t feel like cooking.

| Serves 4 |

Ingredients

1 cup quinoa, rinsed and soaked for 4 hours or overnight

3 green apples

3 tbsp nuts of your choice, chopped (almonds, macadamias, walnuts, brazil nuts, pecans)

1 tbsp coconut flakes, toasted

4 tbsp coconut yoghurt

1 cup blueberries, fresh or frozen

1 tsp ground cinnamon

finely grated zest of 1 lemon or lime

Method

Bring 1 ½ cups of filtered water to the boil in a medium-sized pot. Add the quinoa. Once the water returns to the boil, put on the lid, reduce the heat and simmer gently for 15 minutes. Do not stir. Remove the pot from the heat and let stand, with the lid on, for up to 5 minutes. Remove the lid, gently fluff the quinoa with a fork and set aside to cool.

Put two of the apples through a juicer and pour the juice into a large bowl. Grate the remaining apple into the same bowl.

Add 2 cups of the cooled quinoa to the bowl along with the nuts, coconut flakes, coconut yoghurt, blueberries, cinnamon and zest and stir to combine. Let the bircher muesli soak for at least 10 minutes before transferring to an airtight container. Store in the fridge for up to 5 days and enjoy throughout the week.

Add a splash of almond or coconut milk if you prefer the bircher less think. Top with any other fresh fruit, berries and seeds you have on hand and enjoy.

N.B. Save the leftover cooked quinoa for a salad.

*This recipe appears on page 44 of Eat Clean by Luke Hines. Luke is the host of The House of Wellness, nutrition coach, and author of six best selling ‘clean living’ cook books.