RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 – 6 people

INGREDIENTS:

• 160gm Coles mixed colour quinoa, rinsed
• 6 fresh medjool dates, pitted and finely chopped
• 1 vanilla pod, split lengthways, seeds scraped
• 2tsp ground cinnamon
• 1 litre coconut milk
• ½ cup shredded coconut, toasted
• 1 granny smith apple, sliced into matchsticks
• 2 passionfruit, halved
• 50g roasted almonds, chopped
• 1 lime to serve

SALTED CARAMEL:

• 120g brown sugar
• Large pinch of Pyramid Salt Flake sea-salt
• 100ml coconut milk

METHOD:

• Place the quinoa, dates, vanilla pod and seeds, cinnamon, 500ml of coconut milk and 300ml of water into a medium saucepan. Bring up to a simmer over a medium-low heat, stirring occasionally for 15-20 minutes, or until the quinoa is tender. Remove from the heat and stir in 250ml of coconut milk, or until you reach a thick Bircher-like consistency. Refrigerate overnight, or until chilled.
• To make the salted caramel, place the sugar and 60ml water into a small saucepan over a medium-high heat and stir until the sugar has dissolved. Bring up to the boil and cook until carmelised and syrupy. Remove from the heat and add a good pinch of sea salt flakes and slowly pour in the coconut milk. Be careful of the liquid bubbling over at this step. Cool before serving.
• To serve, Spoon the quinoa Bircher into serving bowls and top with the toasted coconut, apple, passion fruit, almonds, lime zest and juice and a good drizzle of the salted caramel. Enjoy!