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Ingredients
For the grains:
- 1 lemon
- 6 cups (1.4 ltr) water
- 2 tbsp. root ginger, grated
- 1 tsp. salt
- 1 cup (190g) dried quinoa, rinsed
- 2 cups (160g) steel-cut oats (pinhead oatmeal)
Prep Time:
15
Minutes
Directions
Cook Time:
40
Minutes
- Using a vegetable peeler, peel the lemon into wide strips and place the peel in a medium-sized pot. Add the water, grated ginger, and salt and bring to the boil over a high heat.
- Once the water has come to the boil, reduce the heat to medium-low and add the quinoa and steel-cut oats. Cover the pan with a lid and simmer for 20-25 minutes.
- In the meantime, halve the earlier peeled lemon and when the quinoa and oats have cooked, squeeze in the lemon juice, around 2-3 tablespoons. Remove the lemon peel and serve. Alternatively store in an airtight container in the refrigerator for up to 5 days.
Savoury serving suggestions: roasted tomatoes; sauteed spinach; poached egg; avocado; bacon Sweet serving suggestions: yogurt; honey; mango; berries; nuts Note: Nutritional breakdown and shopping list do not include serving suggestion toppings.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
