Vegan quinoa bircher with almond milk

Ingredients

• 5 pitted Medjool dates, finely chopped
• 2 cups (190g) quinoa flakes
• 1/2 cup (50g) LSA meal
• 1/2 cup (35g) shredded coconut
• 1/2 cup (80g) pumpkin seeds (pepitas)
• 1/2 cup (75g) slivered or chopped pistachios, plus extra to serve
• 1 tsp each ground cinnamon, ground cardamom and ground ginger
• 1 tsp vanilla extract
• Juice of 1 orange
• 3 cups (750ml) good-quality sugar-free almond milk
• 1 large green apple, grated, plus extra grated to serve
• Thinly sliced seedless green grapes and flaked coconut, to serve

Description

• 1.

  Begin this recipe at least 6 hours ahead.

• 2.

  Soak the dates in 1/2 cup (125ml) boiling water in a bowl until needed.

• 3.

  Combine the quinoa, LSA, shredded coconut, seeds, nuts, spices, vanilla, orange juice and almond milk in a bowl. Stir in the apple, then add the dates and soaking liquid, and stir to combine. Cover with plastic wrap and chill for at least 6 hours or overnight to soak.

• 4.

  Serve bircher topped with grapes, flaked coconut, and extra grated apple and pistachios.