Vanilla Quinoa Breakfast with Nectarines, Blueberries and Almonds

Ingredients

• 200 g Quinoa
• Salt
• 1 Vanilla bean
• 1 piece ginger (5 g)
• 2 dried dates
• 2 Nectarines
• 100 g blueberries
• 120 g almond kernels
• 1 pinch cinnamon
• 1 pinch ground cardamom
• 100 ml almond milk

Instructions

1. 1.

   Rinse the quinoa in a sieve and cook it in double the amount of boiling salted water for 15 minutes over low heat.

2. 2.

   Meanwhile, split the vanilla bean lengthwise and scrape out the seeds. Peel and finely grate the ginger. Pit and chop the dates. Wash the nectarines and blueberries; pit the nectarines and cut them into wedges. Roughly chop the almonds and toast them in a hot pan without oil for 3 minutes.

3. 3.

   If needed, drain the quinoa and let it drip dry. Stir in the vanilla seeds, grated ginger, chopped dates, cinnamon, cardamom and almond milk. Divide the quinoa among four bowls and top with nectarines, blueberries and toasted almonds before serving.