How to cook

1. Boil the Quinoa in plenty of water with a pinch of salt until just al dente but still a little crunchy, about 8 minutes. Drain off the cooking liquid and allow the Quinoa to cool.  

2. Using a fork, mash 2/3 of the raspberries in a deep bowl. Sprinkle with grated coconut and mix together. Stir in the Quinoa and 2/3 of the coconut yoghurt. Divide the raspberry Quinoa mix between 4 jars or clean jam jars. Spoon the rest of the coconut yoghurt onto the Quinoa mix.

3. Spoon the agave syrup onto the rest of the raspberries, strawberries and blueberries, and add to the glasses or jars. Cover and place in the fridge. Serve the next day for breakfast, a snack between meals, or to go.

Good to know: this overnight raspberry Quinoa will keep for up to 5 days, covered, in the fridge. If you like, stir in an extra spoon of coconut yoghurt just before serving, to make the Quinoa lighter.

Vegetarian suggestion: you can also use honey instead of agave syrup.

Vegetable suggestion: cut a vine-ripened tomato in half, grate coarsely with a box grater, and stir into the Quinoa with the raspberries.