Allspice (Mexican), whole

Recipe to try

Banana & Cinnamon Spiced Breakfast Quinoa with Allspice (Mexican), whole

Serves: 2

Ingredients

• 3 whole berries Allspice (Mexican), whole
• 1 cup water
• 1 cup ripe banana, sliced
• ¼ teaspoon Cinnamon (Vietnamese) Powder
• ½ cup dry quinoa, rinsed
• 2 teaspoons Cinnamon Sugar

Method

1. Lightly crush the allspice berries. Simmer in 1 cup water, covered, for 8 minutes, then strain thoroughly. Top the liquid back up to 1 cup.
2. Bring the prepared mixture and quinoa to a gentle boil in a saucepan. Cover, reduce heat and simmer for 15 minutes, until tender.
3. Rest off the heat for 5 minutes. Fluff and fold in the fruit, cinnamon and sugar. Divide into two breakfast bowls.