Salted Caramel Quinoa Bircher

This is Luke Hines’ version of overnight oats but taken to the next level with the addition of salted caramel, which is achieved by including dates and a little salt. Yum! This is a delicious breakfast that’s also good for you and your growing little one. Quinoa is a complete protein, gluten-free and high in fibre. With the addition of chia seeds, dates, shredded coconut, toasted hazelnuts and mixed berries this dish becomes a nutritious pregnancy recipe you can enjoy again and again.

| Serves 4 |

Ingredients

200g (1 cup) quinoa, rinsed

sea salt

30g (½ cup) shredded organic coconut

65g almond butter

4 medjool dates, pitted and finely chopped

4 tbsp chia seeds

500ml (2 cups) almond milk or milk of choice

toasted hazenluts, roughly chopped, to serve

mixed berries, to serve

Method

Bring 375ml (1.5 cups) of water to the boil in a medium-large saucepan with a lid. Add the quinoa and a generous pinch of salt. Return to the boil then immediately put the lid on, reduce the heat to the lowest setting possible and simmer gently for 15 minutes. Do not stir or move the quinoa in any way during this time. Remove the pan from the heat and let stand, still with the lid on, for up to 5 minutes. Remove the lid, gently fluff with a fork and set aside to cool. 

Place 2 cups of the cooled quinoa in a large bowl (save leftovers for a salad or nourish bowl) along with the coconut, almond butter, dates, chia seeds, milk and another pinch of salt and mix together well, then transfer to an airtight container. Store in the fridge for up to 5 days to enjoy at your leisure throughout the week, serving each portion topped with some hazelnuts and mixed berries.

*This recipe appears in Luke Hines’ Healthy Made Easy cookbook. Luke is the host of The House of Wellness, nutrition coach, and author of six best selling ‘clean living’ cook books. You can find Luke on Instagram @lukehinesonline.