Summer is coming: Fruit, freedom and sunshine!!! But right now it’s raining – ugh! The whole time we have been stuck inside with exams the weather has been great, now we are finally done and yup, it’s going down. Okay, end of the negativity, because I have a really fast, easy and summery-breakfast to share with you guys.
Quinoa is maybe not a typical student food (because expensive), but it was on sale the other day so I thought I might try it. While being at the gym the other day I read this comment in a paper – a woman complaining about someone saying quinoa was their ‘guilty pleasure’, because obviously, how could that be? Well, this is the answer. With all the tender fruitiness, soft sweetness and bursting flavor, this feels like a treat and a healthy meal at once. The sweetness of the mango balances out the sourness of the rhubarb (no pulling faces here because you just got shocked with the immense sourness of rhubarb, I promise) and the vanilla flavor gives it an extra boost. Quinoa is extra light so you don’t feel bloated after eating (good for the bikini shape, huh?). And besides that, it is so easy to make.
Wash your Quinoa and bring it to cook with twice the amount of water in a pot (mine cooked for 20 minutes). Then, simply cut the mango into cubes (they don’t even have to be evenly sliced), wash, peel and cut the rhubarb. Melt some butter in a second pot, add the fruits, some water and vanilla and let simmer on medium heat until the fruit are tender (check a piece of rhubarb after 10 minutes). Your compote is done, now you just need to wait for the quinoa.
When that one is done, mix it all together (some extra yoghurt, maybe?) and enjoy your plate of summer.
What’s your guilty pleasure?
With love from the student kitchen,
Breakfast Quinoa with Mango Rhubarb Compote
This is what you need:
100g Quinoa, uncooked
200 ml water
2 teaspoons butter
1 stick rhubarb
¼ vanilla pod (expensive) or 1 teaspoon vanilla infused sugar
2 tablespoons water
And this is how we do it:
1. Wash the Quinoa and set to cook on high heat with the water (it’s best to cover the pot with a lid so that it will cook faster. Don’t forget to stir in between). Cooking time is 20 minutes.
2. Cut your mango into dice.
3. Wash and peel the rhubarb. Cut it lengthwise in half and then across into small cubes.
4. In a second pot, melt the butter. Add the mango, rhubarb and vanilla /vanilla sugar and water .Cook on medium heat for 10 minutes, checking in-between if the rhubarb is tender. Don’t forget to stir, otherwise it will burn.
5. When the compote is done, remove it from the stove and wait for the Quinoa. When that one is done as well, mix with your compote (and maybe some yoghurt) and enjoy warm.
This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit. Thanks!