for the breakfast quinoa (serves 1):
60g quinoa, rinsed thoroughly
150 ml coconut milk
1 Earl Grey tea bag
1/2 teaspoon ground cinnamon
unsweetened yogurt, tahini, orange & blood orange slices, jam
Place the rinsed quinoa, coconut milk and teabag in a small sauce pan over high heat. Bring to a boil and then reduce to a very low simmer.
Cook for about 13 minutes or until the quinoa is cooked but still has a light bite. Remove the tea bag after the first 5 minutes and discard.
Place the cooked quinoa in a serving bowl and top with a few tablespoons almond milk, some yogurt, tahini, jam and fresh fruit.
* Feel free to adjust/ add ingredients to your liking. The cooked quinoa is not sweet at all, so I would definitely recommend the addition of jam, honey or maple syrup.
WORDS + PHOTOS: Amaryllis Tsegou
Amaryllis Tsegou likes to think of herself as a lazy cosmopolitan. Born in Greece but having lived abroad for the past 14 years, she is grateful to be able to call both Athens and London “home.” She loves discovering and experiencing different cultures and making links between things familiar and new ones that come along. Her interest in diversity and curiosity in discovering new things is the driving force behind her work as a food photographer and stylist, which is inspired by her personal background and studies in anthropology, my travels and London’s multiculturalism. Her personal blog, The Tasty Other, keeps her love affair with food alive, through tasting and testing, sharing dishes and talking about food. thetastyother.com