The perfect breakfast to prep and store in mason jars to use throughout the week. And a great way to use up some leftover quinoa and showcase that seasonal fruit
Author: Whole Food Bellies
1 ½cupsmilk of choiceI use coconut
½cupdried blueberries(sub raisins if that's what you have)
½cupchopped dried apple
½cupchopped fresh apple
½cupyoghurt of choice,I use coconut
1tablespoonpure maple syrup
Berries, fresh chopped apple, chopped walnuts and shredded coconut to serve (optional)
Combine the apple quinoa ingredients (quinoa, milk, vanilla, maple syrup, cinnamon, ginger, salt and chopped fruit) in a large bowl and stir to combine. Store in a large glass container with a lid in the fridge for at least 30 mins or overnight. Alternatively, pack into 4 individual mason jars, leaving room to add fresh fruit.
Mix the yoghurt with the maple syrup and vanilla in a small bowl, and stir to combine. Cover and chill for about 10 minutes.
Stir the quinoa mixture before serving. Serve up and top with a dollop of the maple yoghurt, some fresh apple, fresh blueberries, and other toppings of choice - I usually add some chopped walnuts and shredded coconut.
These little jars of goodness last 3-4 days in the fridge.