Quinoa Breakfast Trifles

Prep + cook time 30 mins (+ cooling) 

Serves 2

  • ⅓ cup (65g) tri-coloured quinoa, rinsed
  • 1 tbsp raw buckwheat
  • 1 tsp ground cinnamon
  • 210g gluten-free low-fat high-protein natural yoghurt
  • 125g silken tofu, drained, patted dry
  • 1 heaped scoop (32g) ISOWHEY Madagascan Vanilla
  • 100g strawberries, quartered
  • 1 large kiwifruit (100g), peeled, cut into wedges
  • 1/2 small mango (100g), diced
  • 2 tbsp passionfruit pulp, halved
  • 1 tbsp natural flaked almonds, toasted
  1. Combine quinoa, buckwheat, cinnamon and 1½ cups (375ml) water in a small saucepan, cover; bring to the boil over high heat. Reduce heat to medium; cook for 14 mins or until water is absorbed. Spread mixture over a large tray to cool.
  2. Meanwhile, blend or process yoghurt, tofu, ISOWHEY and half of the strawberries until smooth. Refrigerate until required.
  3. Spoon yoghurt mixture between two glasses or jars; top with quinoa mixture, remaining fruit and almonds.

Batch it up!  Double the recipe, portion into jars and refrigerate for a ‘grab and go’ brekkie.

8.6g total fat (1.6g saturated fat); 1674kJ
(399 cal); 45g carbohydrate; 29.9g protein; 13.4g fibre