How has your weekend been so far? This morning my beautiful cousin Tracey and I went to this spa a little bit out of the suburbs of Perth called Onyesha, and we had an amazing massage, outside in a pagoda set amongst a lake and lush gardens.
It was a very relaxing and very perfect start to the weekend, and then tomorrow, Rosco and I head off for a one-week holiday to Lombok in Indonesia. Does it get any better than this?
When we were planning the holiday, Rosco insisted we went somewhere with great surf, so Lombok it is. It wasn’t until we had booked everything that I realised how much I need this break. The last couple of years have been full-on, and I’m looking forward to a week of beautiful beaches, sitting by the pool, reading a novel and eating good food.
I’m pretty sure they won’t have quinoa though….
You know, I feel like in myself I always give quinoa a bad rep, but then I realised that actually I do use it quite a bit in various ways, and really, quinoa is a little bit awesome. It is a whole (and abundant) source of protein, it doesn’t require any pre-soaking, and it cooks really quickly. It also works really well in both sweet and savoury dishes. No wonder last year was the international year of quinoa!
On the weekends, I like to stray away from my usual fruit for breakfast routine. Sometimes I make pancakes, sometimes I have mochi, and recently I’ve discovered this little number.
Quinoa is awesome at absorbing the flavours around it, and there is something about the combination of blueberries, toasted almonds and coconut flakes that is just so delicious!
It’s so easy to make and only takes about 10 minutes from scratch.
- ½ cup quinoa
- ½ cup almond milk (more if you like it a bit milky)
- ½ cup berries
- 2 teaspoons maple syrup (or more/less to taste)
- 1 Tablespoon almonds, roughly chopped
- Shredded coconut
- Rinse the quinoa, and then put in a saucepan with the almond milk and let it simmer away. You can add your berries at this time too if they are frozen and you want to cook them at the same time, although I didn't want everything to turn purple, so I just lightly dry fried them in a frypan until they were warmed through.
- Toast your almonds for a few moments too (put them in a frypan with no oil or anything and lightly fry them until they go a little golden or you can start to smell the aroma).
- The quinoa is ready when you can really see the outer ring on each grain. About this time, most of the almond milk should have also evaporated.
- Serve the quinoa, topped with the blueberries, maple syrup, coconut and almonds.
Have a wonderful week. I’ll be living it up in Lombok, so there won’t be a post from me, but I’ll be back the following week, ready for action!