|3 tbsp||pumpkin seeds|
|1 tsp||sesame seeds|
|150 ml||cashew cream|
|3||Medjool dates (pitted)|
|3 tbsp||mixed berries|
|1 tbsp||pumpkin seed oil|
A healthy, rejuvenating cup of green tea perfectly complements this creamy breakfast quinoa.
Rinse quinoa in a fine sieve under cold water. Combine quinoa with water and a pinch of salt in a medium pot and bring to a boil. Turn down the heat to simmer and cover. Cook for approx. 15 min. or until the seeds have become translucent. In the meantime, toast pumpkin and sesame seeds over medium heat until golden brown. Set aside.
For the toppings, core apple, pit peach, and finely dice dates, apple, and peach. Slice banana. Transfer cooked quinoa to a large bowl. Add cashew cream.
Add finely diced dates, apple, and peach together with the sliced banana and mixed berries.