Sea Moss Seared Plums & Cinnamon Quinoa
Jammy seared plums served with warmly spiced quinoa and creamy vanilla yoghurt blended with Gold Signature Sea Moss. A nourishing breakfast or lightly sweet dessert.
Ingredients
4 servings- ✓1 cup uncooked quinoa
- ✓4 small plums
- ✓1 teaspoon vanilla extract
- ✓1 tablespoon red wine vinegar
- ✓Leaves from 3 fresh thyme sprigs
- ✓2 tablespoons granulated sugar or honey, divided
- ✓1 teaspoon ground cinnamon
- ✓¼ teaspoon ground allspice
- ✓¼ teaspoon ground nutmeg
- ✓¼ teaspoon ground ginger
- ✓1 cup vanilla yoghurt or skyr
- ✓2 tablespoons Gold Signature Sea Moss gel
- ✓Olive oil, as needed
- ✓A small pinch of salt
Gold Signature Sea Moss
Our bestselling pure gel — wildcrafted Eucheuma cottonii from St. Lucia, cold-blended fresh in Malaysia. Mild, clean mineral taste with crisp lime and ocean-breeze notes. Zero fishy taste, no added flavours or preservatives.
Order Gold Signature Sea Moss →Step-by-Step Instructions
- 1
Cook the quinoa according to its package directions, then set it aside.
- 2
Preheat the oven to 200°C.
- 3
Halve the plums and remove the stones. Toss them with the vanilla, vinegar, thyme, one tablespoon of sugar or honey and a small pinch of salt.
- 4
Lightly oil a cast-iron or oven-safe pan and place it over medium heat. Sear the plums cut-side down for about two minutes. Turn them over, sear for another two minutes and transfer them to a plate.
- 5
Mix the cooked quinoa with the cinnamon, allspice, nutmeg, ginger and a small pinch of salt. Spread it evenly in the pan.
- 6
Arrange the seared plums over the quinoa. Add the remaining tablespoon of sugar or honey.
- 7
Bake for 20–25 minutes, until the plums become soft and jammy and the top of the quinoa is lightly crisp.
- 8
In a separate bowl, whisk two tablespoons of Gold Signature Sea Moss gel into the vanilla yoghurt until smooth. Do not bake or heat the Sea Moss gel.
- 9
Serve each portion with spiced quinoa, two plum halves and a generous spoonful of the Sea Moss yoghurt.
