Quinoa is a grain full of amino acids. It is a complete protein so makes a wonderful breakfast, warm in the winter or cold in the summer. There are no rules – you can change the flavourings as you like.


  • 40–50g quinoa, well rinsed

  • 200ml milk of your choice (rice milk, almond milk, soya milk or cow’s milk)

  • 200ml water

  • 2 tsp dried blueberries (pitta), dried cranberries, cherries or raisins

  • 1⁄3 tsp ground cinnamon

  • 1⁄2 star anise (optional)

  • 1⁄2 tsp vanilla extract

  • 1⁄2 tsp orange zest (optional)

  • Sweetener, such as agave nectar, maple syrup, raw cane sugar or honey, to taste

  • 1–2 tsp pumpkin seeds


  • 1.

    Put the quinoa, milk and water in a small pan. Bring to the boil, partially cover and cook until the quinoa is just soft, around 30 minutes.

  • 2.

    After 15 minutes add the dried fruit, spices, vanilla extract and orange zest. If the pan looks dry, add a splash of warm water.

  • 3.

    Once the quinoa is soft, adjust consistency to your liking by evaporating excess liquid over a high heat or adding a splash of warm water from the kettle. S

  • 4.

    Weeten to taste (if adding honey, do so off the heat and do not cook). Sprinkle with the pumpkin seeds.

  • 5.

    This dish works really well with soya milk but the quinoa should be cooked in water for the first 20 minutes and the soya milk added at this stage.


This recipe can be found in Anjum's new cookbook Eat Right For Your Body Type.

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