How To Make The Most Of Fall Foods
Fall Quinoa Breakfast Bowl
Quinoa is an excellent source of protein, and though mainly used in savory dishes, is a great addition to a fruity breakfast bowl. Fresh fruits are best, but you could use frozen berries in a pinch.
1 cup cooked quinoa (prepare the night before to save time)
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup pomegranate seeds
1/2 cup cranberries
2 tablespoons olive oil
Juice of 1 orange
1 teaspoon honey
A handful of raw hazelnuts, whole or crushed
1. In a large bowl, combine the fruit and the quinoa.
2. Put the olive oil, orange juice, and honey in a jar and shake well.
3. Dress the quinoa and fruit with the dressing from the jar and mix gently.
4. Top with hazelnuts.
Tip: This dish also goes great layered with yogurt as a parfait!
Quinces are a fruit that is often overlooked, or used mainly for jellies and jams, but this recipe will change that. The warm, aromatic flavor of the spices infused into the tender quinces makes for a perfectly cosy fall dessert, and their high levels of fiber will keep you full long afterwards.
6 quinces, washed and wiped down with a cloth
2 cups caster sugar
1/3 cup of honey
1 lemon, zest peeled and juiced
1 orange, zest peeled and juiced
1 ½ cups of rose water
2 cinnamon quills
1. Preheat your oven to 300 degrees
2. Halve quinces lengthways and arrange them in a ceramic baking dish with the cut side up.
3. Sprinkle the sugar over the top, followed by the honey. Try to ensure the coverage is as even as possible.
4. Add the lemon and orange zest and juice, followed by the rosewater.
5. Finally, add cinnamon quills and cloves before covering with baking paper and foil
6. Bake for two hours
7. Remove the foil and baking paper and cook uncovered for a further two hours. The quinces should be pink in color and the liquid should have turned into a thick, syrupy jam. 8. Serve warm or cold over Greek yogurt, ice cream, or ricotta.