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Ingredients
- 200g (1 cup) quinoa, rinsed and drained
- 500ml (2 cups) unsweetened apple and blackcurrant juice
- 1 cinnamon stick
- 250g raspberries
- 250g blueberries
- 250g strawberries, hulled and halved
- 2 tsp lime or lemon zest, plus extra
- 1 tbsp finely shredded mint
- 200g low-fat plain or fruit-flavoured yoghurt
- 1 tbsp pure maple syrup (optional)
Method
1. Put the apple and blackcurrant juice and quinoa into a saucepan and add the cinnamon stick. Bring to the boil, then cover and simmer for 12-15 minutes, or until quinoa is translucent and the juice has been absorbed. Remove the cinnamon stick. Transfer to a large bowl, cover and refrigerate until cold.
2. Add the berries, lime or lemon zest and mint to the quinoa and gently fold through. Spoon the mixture into 4 bowls. Top with a large dollop of yoghurt and a little maple syrup, if desired. Serve chilled.
