| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 390 |
| Fat | 8g |
| Saturates | 2g |
| Protein | 25g |
| Carbs | 55g |
| Sugars | 24g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCook 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.
