How to cook

1. Boil the Quinoa in plenty of water with a pinch of salt until al dente, about 10 minutes. Pour off the cooking liquid, drain the Quinoa well in a sieve and allow to cool. Stir the cranberries and cinnamon into the Quinoa. Spoon the mixture into 4 deep bowls.

2. Cut the apple into quarters and slice thinly. Arrange the slices on the Quinoa.

3. Grate the carrots with the box grater, and add a generous spoonful to each bowl.

4. Add forest fruits yoghurt alongside the carrot, if desired.

5. Cut the tangerine in half and slice. Divide the sliced tangerine between the bowls along with the berries and pecans.

Suggestion: instead of cranberries, you can use raisins or chopped dates.

Quick snack: if you have a little Quinoa left over from the day before, you can use this recipe to prepare a quick snack or breakfast. Ideal for working out, as a snack between meals and for growing children.

Vegetable suggestion: serve with cubed avocado and drizzle with lime juice.