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Quinoa and raspberry breakfast bowl

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HERE'S HOW WE MAKE IT

First we steam the quinoa, then cook it gently with coconut milk which we sweeten with honey and flavour with cinnamon and vanilla bean paste. Before dishing it up, we stir through whole raspberries which break down a bit - you'll get some whole pieces and a general raspberry ripple effect.

INGREDIENTS

Quinoa red and white, water, coconut milk, honey, cinnamon, vanilla bean paste, raspberries, salt.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER SERVE
ENERGY1813.8kj
PROTEIN19.4g
FAT TOTAL16.1g
- SATURATED11.1g
CARBS53.2g
- SUGARS16.4g
SODIUM258mg

SIZES

Individual:
Serves one person

GOES WITH

Scatter on some extra raspberries and blueberries if you'd like and/or a sprinkling of toasted seeds, nuts or shredded coconut.

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours. 

To reheat, remove lid, prop back on loosely and microwave for 2 mins from frozen. Stir and cook for an additional 1-2 mins or until heated evenly. If defrosted, microwave for 1-2 mins in total or empty into a saucepan and reheat gently, stirring occasionally, until piping hot. 

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