Quinoa and green spelt breakfast

Ingredients for 4 servings:

• 125 g quinoa
• 1 cup green spelt, unground
• 1 apple
• 1 pear(s)
• 1 nectarine(s)
• 1 handful of grapes
• 1 handful of blueberries (blueberries)
• e.g. thick juice (agave syrup)
• n. B. Cinnamon powder
• e.g. cardamom
• n. B. Clove powder
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Wholesome breakfast in Ayurvedic style

First, bring the green spelt to a boil with twice the amount of water and simmer over low heat for about 25 minutes. Meanwhile, add the quinoa to a large pot of boiling water and simmer over medium heat for 15 minutes. I always use quinoa in a boil-in-the-bag container. This makes the grain nice and fluffy. The fruit, which can be added and combined in any way you like depending on the season and your preference, is cut into bite-sized pieces and gently heated in a pot, stirring occasionally, until soft enough. This reduces the acidity, which according to Ayurvedic teachings is easier on the stomach, especially in the morning, and simply tastes delicious. Season to taste with agave syrup, cinnamon, clove powder, and cardamom, serve on top of the quinoa and green spelt mixture, and serve warm.