Quinoa, apricot, natural yogurt & almond breakfast mousse

This is one of my favourite breakfast “mousses”. The combination of apricots and almond is wonderful, and using a high-nutrient wholegrain such as quinoa adds to the superb nutritional profile.

Serves 1
50g quinoa (dry grain)
Water for cooking
3-4 dried apricots (chopped) or 2 large dried figs
150g natural live yogurt
A good teaspoon of organic almond butter

Cook the quinoa grains, with the dried fruit, using 1 part grain to 2 ½ parts water, bringing the boil and then simmering on a low heat, part-covered. If you like a creamier taste, use ½ coconut milk and ½ water for cooking. When the water has been absorbed and the quinoa is tender, and “puffed out”, remove from the heat. If possible leave to one side to steam (with the lid on) for 5 minutes. Finally, add the natural yogurt and almond butter to the pan and blend vigorously with a spoon. Serve immediately into a bowl, then take a teaspoon, find somewhere quiet, and simply enjoy!

Nutrient breakdown
397 Kcals
9g fat
65g CHO
17g protein

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