"One of my favorite breakfast dishes. A little goes a long way. Feel free to add seasonal berries or fruit of your choice" writes Michael Moore.
Place milk, water and quinoa in a small saucepan, bring to the boil, and reduce to a simmer and cover. Cook, stirring occasionally, for approximately 15 minutes until soft, then allow to cool.
Place cooked quinoa in a mixing bowl and stir in the yoghurt and agave syrup. Using a coarse cheese grater, grate the apple and pear into the bowl, including any of the juice.
Mix together well. Add the spices to taste and adjust consistency with a splash of milk.
Place into small serving bowls and sprinkle with the chopped almonds.
This recipe is taken from Blood Sugar Quinoa & Healthy Living by Michael Moore, £14.99, New Holland.