Four days in and still going strong? For breakfast enjoy teff pancakes with sweet dukkah and apple and pear compote (substitute the pear for a seasonal fruit) followed by a light egg and quinoa jar for lunch. For dinner we’ve tweaked the classic chicken schnitzel with quinoa for a healthier but just as tasty version.
Pancakes are given a healthy makeover, with gluten-free teff flour and Greek yoghurt, and a sweet cinnamon-spiced dukkah to serve, by Yoni Kalfus. Find the recipe here.
This egg and quinoa salad in a jar is fun way to serve a layered springtime salad for breakfast or brunch. Egg and quinoa in a jar
If a clean approach to eating is your thing, you’ll find this light and fresh recipe loaded with flavour. Chicken quinoa schnitzels with sun-dried tomato pesto
