Overnight pea milk quinoa with pomegranate

Ingredients

For 1 serving

• Quinoa40 g
• Pea milk180 ml
• Pea protein powder22 g
• Pomegranate80 g
• Pumpkin seeds8 g
• Cinnamonto taste
• Maple syrup8 g

In season: October – December

Method

1. The evening before, rinse the quinoa in a fine sieve and cook it in plenty of boiling water for 12 minutes, until tender and showing its white tail; drain well and let it cool.
2. In a jar whisk the pea milk with the pea protein, a pinch of cinnamon and the maple syrup, until there are no lumps.
3. Add the cooled quinoa, stir, close the jar and refrigerate overnight.
4. In the morning seed the pomegranate by tapping the cut half with a spoon over a bowl and top the quinoa with the seeds and the pumpkin seeds.