I created this recipe in Autumn while living in Adelaide. The blueberries were still good and the figs were at their best, making some visually beautiful and delicious breakfast combinations.
This recipe was inspired by a clients need for some new gluten free breakfast options AND the beautiful blueberries and figs that I bought at the Adelaide Central Markets...OMG have you been there?
The quinoa is the gluten free staple here, but you could always swap for some traditional rolled oats if you aren't a fan of quinoa and don't need to follow a gluten free diet. The oats will only take 2-3 minutes to cook on the stove top.
I don't think I need to ramble on about this dish, as a picture says a thousand words...ENJOY!
Ingredients (serves 2-3)
½ cup quinoa (I used white)
1 cup of water
½ cup of milk
¼ cup of roasted almonds, roughly chopped
2 large figs, sliced
For the blueberry sauce
1 cup of blueberries
3 tablespoons of water
2 teaspoons of vanilla essence
1 teaspoon of lemon zest – or to taste
Place quinoa and water in a small sauce pan bring to the boil, cover and simmer for about 10 minutes, stir occasionally.
Meanwhile, place the the blueberry sauce ingredients in a small pan, bring to the boil then simmer for approximately 5-6 minutes (or until the berries have popped and a sauce consistency has formed).
After 10 minutes of the quinoa cooking, add the milk and chopped almonds and cook for a further 5-10 minutes or until quinoa has cooked - add a dash of milk if mixture starts to dry out.
Divide quinoa porridge between two bowls and top with figs and the blueberry sauce.