Treat me: Quinoa muesli

This week has truly passed in a blur. At first I thought it was related to Easter’s chocolate (and doughnut) overload, but now I realise it’s partly due to hunger. You see, it’s Wellington Fashion Week, and darlings, there’s just no time to eat.

Well, that’s not strictly true. But at the opening show on Wednesday night, when I’d done the quick change in the work toilets from harassed working mother to harassed working mother wearing sequins and a lot of makeup, I was glad the music was really loud so no one could hear my stomach rumbling. I wasn’t the only one. Afterwards, during the obligatory debrief (ie, gossip and wine) someone I met was looking around desperately for canapes. ‘I haven’t had any lunch’ she wailed, clutching a glass of sauvignon blanc like it was a protein shake. “It’s fashion,” someone told her. “There’s no place for food.”

Quinoa Muesli
My sister makes really beautiful muesli that’s mostly seeds and nuts – perfect to sprinkle over yoghurt and fruit. I’ve pushed it one step further and added quinoa, which might seem a bit Autumn/Winter 2011, but it a) boosts the protein content and b) gives it a really interesting texture. A scoop of this sprinkled over Greek yoghurt and you can endure standing in outrageously uncomfortable shoes for hours. Mostly.

150g quinoa, rinsed under cold water and drained
150g desiccated coconut
150g seeds – pumpkin, chia, sunflower, sesame
100g almonds, roughly chopped
150g dried fruit – cranberries, good quality dried apricots, dates
4 Tbsp boiling water
3 Tbsp honey
3 Tbsp avocado oil (or extra virgin olive oil)

Heat the oven to 170C. Line a deep-sided baking tray with baking paper.
Mix the quinoa, coconut, seeds and nuts in a large bowl. Mix the honey, oil and water together and pour over the top. Stir well, then tip into the prepared tray.
Bake, stirring often, for 20-30 minutes. Don’t leave unattended. Black clothes are always in fashion, charcoal muesli is not.
When everything is golden brown, remove from the oven and stir through the dried fruit. Let cool, then store in an airtight container.

Have a great weekend, everyone x



  1. April 5, 2013 / 8:27 am

    Ooh sounds like a fun week Lucy.

    I'm on the hunt for healthy breakfast alternatives after a long winter carbohydrate overload. I was going to make Audrey Hepburn bran muffins this weekend (I know they are still full of carbohydrate but the addition of bran to the flour makes them sound a bit healthier) but will try this instead…or maybe, as well. I love quinoa but I've only used it in savoury dishes so far. Thanks for sharing

    Have a great weekend too.

  2. April 5, 2013 / 10:13 pm

    This sounds delicious – I had never thought to add quiona to granola, but I'm off to the health food shop to get some in!

  3. Jenny
    April 7, 2013 / 7:10 am

    Have just made this recipe and the house smells amazing! It's going to be a perfect addition to my fruit/yoghurt afternoon work snack. Thanks so much for the recipe.

  4. April 9, 2013 / 2:03 am

    Excellent muesli, Lucy. Actually, I never would have thought of adding quinoa, but I definitely need to give this a try.

  5. April 11, 2013 / 1:57 pm

    Ooh, now I knew you were a fabulous cook and writer but didn't know you were a fashion icon too – love it. They can be hard to find, but some health food shops over here sell popped quinoa and when I can get it, I add it to my muesli.

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