المكونات
- White quinoa 150g
- Milk or alternative milk 100ml
- Spinneysfood Cottage Cheese 250g
- Vanilla extract 1 tsp
- Flaxseeds 1 tbsp
- Spinneysfood Organic Natural Honey 3 tbsp
- Lemon 1
- Spinneysfood Blueberries 200g
- Spinneysfood Bottled Drinking Water 100ml
- Chia seeds 1 tbsp
- Spinneysfood Greek Yoghurt 400g
- Spinneysfood Edible Flowers A handful, optional
Nutrition (Per serving)
- سعرات حرارية 390
- دهون 8g
- المشبعة 2g
- بروتين 25g
- الكربوهيدرات 55g
- السكريات 24g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Overnight blueberry quinoa with cottage cheese
Other 10 Mins Prep · 25 Mins Cook
- Cook the quinoa according to package instructions. Remove from the heat and set aside to cool completely.
- To make the vanilla overnight quinoa, mix the cooled quinoa with the milk, cottage cheese, vanilla extract, flaxseeds and 2 tbsp honey in a large bowl. Stir well to combine, cover with cling film and refrigerate overnight.
- To make the chia jam, zest and juice the lemon. Add the lemon zest and juice to a small pot with the blueberries, 1 tbsp honey and water. Simmer over a medium heat until the blueberries have softened. Remove from the heat and stir in the chia seeds. Store in the refrigerator until ready to use. 4 When ready to serve, divide the overnight quinoa mixture between four serving bowls, top with the blueberry chia jam, Greek yoghurt and edible flowers.