Quinoa With Raisins, Mulberries, Yogurt And Fresh Fruit

Chinese medicine swears to a cooked breakfast. The easiest way to have a cooked breakfast is by using a fast-boiling grain. Try eating something warm in the mornings for a while and then see how you feel during the day. Surdham Göb's experience is that it brings more peace and helps you endure the stress of the day better.


  • 250 g quinoa
  • 250 ml water
  • 2 tbsp sunflower oil
  • 3 tbsp organic Veganz rice syrup
  • 3 oranges
  • 40 g ginger
  • 3 apples
  • 1 pomegranate
  • 50 g raisins
  • 50 g mulberries
  • 500 g soy yogurt


  • Wash the quinoa well, drain, place in a saucepan filled with water and bring to a boil with the lid closed. After about 10 minutes the water will have evaporated. Remove from the heat and allow to swell with the lid closed for 10 minutes.

  • Mix in the oil and sweeten with the rice syrup.

  • Meanwhile, peel the oranges, cut in half and remove the seeds. Cut the oranges into half moons. Peel the ginger, finely grate, squeeze and add the ginger juice to the oranges. Wash the apples, cut in half, quarter and remove the seeds. Cut the quarters into evenly sized cubes.

  • Cut the pomegranate transversely, tap gently with a small spoon on the shell side to loosen the seeds. Remove cuticles or fleshy little remains of the separation membranes.

  • Mix the fruit with the raisins and mulberries in a fruit salad. Place the quinoa into bowls, add the yogurt and then garnish with the fruit salad.

Additional information

This recipe comes from the book Vegan Daily von Surdham Göb.

Vegan Daily - Surdham Göb

Vegan Daily – Surdham Göb, Fotografie © Oliver Brachat, AT Verlag / ww.at-verlag.ch