Pasta arrabbiata with aubergine
Choose this healthy pasta supper after a workout. Although it's low in fat and calories, it's packed with flavour, and also provides calcium and fibre
Quinoa, peach & ginger bircher
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 200g quinoa
- 200g porridge oats
- 4 tsp finely grated ginger
- 225ml milkplus a little extra if required
- 1 tbsp vanilla extract
- 6 x 120ml pots bio yogurt
- 6 ripe peaches
Nutrition: per serving
- kcal402
- fat10glow
- saturates4g
- carbs57g
- sugars17g
- fibre7g
- protein17g
- salt0.31g
Method
step 1
Boil the quinoa in plenty of cold water for about 18 mins until the grains burst. Tip into a sieve and rinse under under cold water. Meanwhile, tip the oats into a large bowl with the ginger. Pour over 400ml boiling water and stir well. The mixture will become quite thick, but this process does stop the slightly starchy taste that some birchers made with cold water have. Stir in 225ml milk, the vanilla and 3 pots of yogurt, then fold through the quinoa. Cover and chill overnight.
step 2
The next day, add a little more milk to get the consistency you want, then spoon into six bowls. Top two with a ½ pot yogurt each and 2 stoned and chopped peaches, then mix together. If you're following our Healthy Diet Plan, cover the other birchers and chill for another day. Serve with the remaining peaches and yogurt as above.
