Serves 2:


1/4 cup raw almonds, chopped or slivered (or try pistachio kernels for variation)

1 tsp ground cinnamon

1 tsp maca powder (optional)

1 cup quinoa (pron. keen-wa) – seeds not flakes

1/2 cup water

1/2 cup almond, rice or oat milk

1 tsp vanilla extract

3 dried pitted dates, finely chopped

5 dried apricots, finely chopped

1/3 cup of dried cranberries (or try goji berries for variation)


For great results, soak the quinoa in water (preferably alkaline water) overnight or at least for 20 minutes prior to cooking. Remove soaking water and rinse the quinoa carefully through a wire strainer. Place quinoa in a saucepan with the milk and water. Add the cinnamon and maca powder and bring to the boil. Then turn the heat to low and simmer for 15 – 20 minutes. After 10 minutes, you will need to stir every minute or so for the last 5 minutes of simmering. You may need to add a bit more milk to keep it liquid.

Once cooked, stir the vanilla, dates, apricots, cranberries and the almonds into the quinoa mixture.

You may wish to experiment with chopped apple or sultanas. To sweeten it up a little replace some of the milk with Pomegranate juice.



Quinoa (pron. keen wa) has outstanding characteristics as a food source and was one of the most important of the ancient staple foods of the Incas and was known to them as ‘the mother grain’. Botanically Quinoa is not a true grain but, like Buckwheat, can be used as one. It has been grown in the South American Andes for thousands of years and thrives in high, cold altitudes.

Compared with all other grains Quinoa has the highest protein content, it has more calcium than milk and is higher in fat content than any other grain. It is also a very good source of iron, phosphorus, B vitamins and vitamin E. It has the added advantages of being an alkaline grain like Millet and is also gluten free.



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