BREAK O’ DAY
QUINOA, PEACH & GINGER BIRCHER
PREP 10 MINS (+ OVERNIGHT SOAKING SERVES 3 (AS A BREAKFAST)
70g (⅔ cup) quinoa
70g rolled oats
2 tsp finely grated ginger
200ml boiling water
110ml skim milk, plus a little extra if required
1 tsp vanilla extract
360g reduced-fat Greek natural yoghurt
2 ripe peaches
1 Put the quinoa in a small saucepan and cover with plenty of cold water. Cover and bring to the boil. Reduce heat to medium and simmer for 18 minutes or until the grains burst. Tip into a sieve and rinse under cold water.
Meanwhile, put
