CSIRO Breakfast Quinoa Salad

This delicious and nutritious breakfast from the CSIRO Total Wellbeing Diet moves with the seasons and can be made ahead of time so you can rise and shine and eat.

Serves: 2

Prep time: 10 mins

Cooking time: 20 mins

Ingredients

  • 50g (1/4 cup) quinoa, rinsed and drained
  • 1 lime, juiced
  • 1/2 tsp ground cinnamon
  • 2 teaspoon pepitas
  • 1 tablespoon natural flaked almonds
  • 3/4 cup canned peaches in natural juice, drained and chopped 
  • 1 1/2 cups reduced fat cottage cheese
  • 1 small apple, thinly sliced into rounds
  • fresh pulp from 1 passionfruit

Method

Cook the quinoa in water following the directions on the packet until the water has evaporated and the quinoa is just tender. Rinse, then drain well. Transfer to a bowl and refrigerate until cool.

Combine the lime and cinnamon and stir into the quinoa. Stir in the pepitas, almonds and peaches.

Divide between two bowls. Top with cottage cheese, sliced apple and passionfruit. Serve.

Tip: We used tri-colour quinoa, but you can use white or red if you have it in the cupboard. The cooked quinoa can be made to the end of step one. It will keep for up to four days in the fridge in an airtight container. Finish steps two and three just before serving. When berries are available, replace the canned fruit with 1 cup fresh blueberries, 4 medium strawberries, hulled and sliced, or other seasonal fruits such as grapes, melon, mango or stone fruit.

Food units per serve

  • 1 breads and cereals
  • 1 fruit
  • 1 dairy
  • 1 healthy fats

This recipe, among hundreds of others, is available to anyone who joins the CSIRO Total Wellbeing Diet program. When you join the 12-week program, you also receive a meal plan designed by a team of nutrition experts. The recipes focus on higher protein, low GI foods that will keep you fuller for longer.

The 12-week program is $199, and you can claim a full refund if you adhere to it.

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