Autumn brings a bounty of wonderful things – the turning trees, the crunchy-leaf scattered footpaths, mild nights and brisk mornings. It also often brings the first sniffles and coughs of the year. My Toasted Quinoa with Natural Yoghurt, Fresh Honeycomb and Grilled Strawberries is an alternative to the medicine you might find in your bathroom drawer. Made from a quirky mix of toasted quinoa and thick natural yoghurt and honeycomb this breakfast dish it is packed with healing properties.
1 tbsp red, black and white quinoa
1 tbsp almonds, lightly roasted and roughly chopped
1 cup good quality natural yoghurt
Small handful of fresh strawberries, halved
1 tbsp good quality balsamic vinegar
½ tbsp muscovado sugar
In a small bowl, toss the halved strawberries with the balsamic vinegar and sugar. Once all strawberries have been coated, transfer them to an ovenproof dish and pop under a preheated grill for 3 to 5 minutes or until bubbly and juicy.
In a small saucepan over medium heat, toast the quinoa until you start to hear it crackle and pop – be sure to keep and eye on the pan as the quinoa can turn from perfectly toasted to black and burnt in a matter of moments. Remove from heat and set aside.
Dollop the yoghurt on a small plate or bowl. Sprinkle on the quinoa, chopped almonds, and finish with a generous serving of fresh honeycomb and grilled strawberries.