Milk-cooked quinoa with strawberries and mint

Ingredients

For 1 serving

• Quinoa45 g
• Reduced-fat milk230 ml
• Strawberries120 g
• Mint2 g
• Almonds10 g
• Honey1 teaspoon

Contains: lactose, nuts,

In season: April – June

Method

1. Rinse the quinoa in a fine sieve under cold water for a minute, rubbing it, to remove the bitter aftertaste.
2. Put it in a small pan with the milk, bring to a gentle simmer over medium heat, then lower to low heat and cook for 15–18 minutes, stirring often, until the grains are tender and the mixture is creamy.
3. Meanwhile, wash and hull the strawberries and cut them into wedges; tear the mint leaves by hand.
4. Toss the strawberries with the honey and mint and leave them to infuse while the quinoa finishes cooking.
5. Slice the almonds into flakes, pour the warm quinoa into a bowl and serve with the strawberries and almonds.