Quinoa and Sago with spiced dates, pickled apples, honey and cinnamon powder.
SAGO AND QUINOA MUESLI
- 80 gms Sago seeds
- 30 gms Quinoa white
- 10 gms Honey
- 6 gms Blueberry
- 6 gms Blackberry
- 6 gms Raspberry
- 50 gms Strawberry
- 30 ml Coconut milk
- 90 gms Fresh grated coconut
- 2 gms Cinnamon powder
- 15 gms Red quinoa
Step 1: Place both quinoas in separate pot and blanch them separately.
Step 2: Blanch the sago seeds lightly; it takes about 5 minutes maximum in boiling water.
Step 3: Drain the cooked sago and run it through cold water.
Step 4: Take a quarter of both quinoas and place in the oven to make it crispy.
Step 5: Place the fresh grated coconut in an oven tray and bake until it turns golden brown.
Step 6: Slice the strawberries and mix with the rest of the berries in a separate bowl.
Step 7: In a bowl mix both the red and white quinoa, add the sago, roasted coconut, coconut milk and honey.
Step 8: Take half of the crispy quinoa too and add to the mixture, the remaining half use to garnish , this will help in providing different textures in the muesli.
Step 9: Plate as per the picture and top with berries.
- Calories 560
- Fats 34g
- Carbs 65g
- Protein 3g
NB: The nutritional values are for 1 portion.