Breakfast Quinoa

Breakfast Quinoa

This dish also makes a delicious dessert (see Quinoa Brule below).

Makes 3 ½ - 4 cups

Ingredients

2 cups (500ml) milk

1 cup (180g) quinoa, rinsed

2 tablespoons brown sugar + extra for serving

1 teaspoon ground cinnamon + extra for serving

1 cup (250g) Jalna Sweet & Creamy Greek Yoghurt + extra for serving

1 cup fresh blueberries + extra for serving

1/3 cup (50g) coarsely chopped pecans

Method

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.

Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in yoghurt, blueberries and some of the pecans and cook for 30 seconds. Serve with additional sugar or drizzle of honey, cinnamon, yoghurt, blueberries and pecans.

Notes: Substitute or add other fresh or frozen fruit, such as nectarines, peaches, poached fruit, fruit compote or dried fruit and flaked almonds.

Quinoa Brule

Put cooked quinoa and fruit in a heat proof glass. Sprinkle castor sugar over the top and place under a hot grill or under a blow torch to caramelise. Serve immediately

Jalna's NEW Greek Sweet and Creamy Yoghourt delivers on taste without compromising on purity

The team behind Australia's best-selling pot set Greek yoghourt has launched NEW Jalna Sweet and Creamy, which is based on Jalna's Natural Greek Yoghourt recipe.

Jalna's Natural Greek Yoghourt was recently named Champion Natural Yoghourt at the 2013 Australian Grand Dairy Awards, so it's a natural progression for Jalna to create a sweet twist on this traditional favourite.

Sweet and Creamy offers a velvety smooth, heavenly flavour that is less acidic than traditional Greek yoghourts, while still delivering the well-known health benefits of Greek yoghourt.

Jalna Sweet and Creamy is lightly sweetened with fruit juice, so there is no added cane sugar or artificial sweeteners, in fact there's nothing artificial in any Jalna products; no gums, starches, gluten, gelatine, stabilisers, preservatives, colours or acidifiers, no numbers in the ingredients list or words you don't understand, just honest natural goodness.

Leading dietitian Karen Inge suggests substituting cream in everyday dessert recipes for Jalna Sweet and Creamy yoghourt; -Jalna Sweet and Creamy yoghourt is delicious with stewed apples and a sprinkling of toasted muesli to provide a healthy dessert that offers a good source of calcium, protein and probiotics.'

Jalna has also recently launched its NEW snack size Citrus Splice, another good dessert alternative that is a throwback to that famous 1980's pairing of citrus and cream that conjures up memories of walking to the corner store on a hot summer's day.

Like all quality Jalna products, both Sweet and Creamy and Citrus Splice are packed with more than three million friendly acidophilus, bifidus and casei probiotic cultures in every 100g to help aide digestion, one of the key markers of good health.

Both yoghourts offer a protein rich snack that can be enjoyed at any time of the day, and are especially delicious when topped with fresh berries and nuts. Sweet and Creamy can also be used in cooking as a yoghourt marinade for sweet chilli chicken, a base for a prawn dipping sauce or a creamy salad dressing.

In essence Jalna yoghourts:

Are pot set therefore there is no need for any artificial additives
Contain 3 million+ ABC probiotic cultures per 100g
Are Australian made and owned

Jalna Sweet and Creamy (RRP $6.00 for 1kg) is available at Independent retailers, Coles and Woolworth's nationally. Jalna Citrus Splice (RRP $1.98 for 200g) is available at Independent retailers and Woolworth's nationally. For further recipe ideas visit www.jalna.com.au.