• 80 gms Sago seeds
• 30 gms Quinoa white
• 10 gms Honey  
•   6 gms Blueberry
•   6 gms Blackberry
•   6 gms Raspberry
• 50 gms Strawberry
• 30 ml Coconut milk
• 90 gms Fresh grated coconut
•   2 gms Cinnamon powder
• 15 gms Red quinoa 

Step 1: Place both quinoas in separate pot and blanch them separately.

Step 2: Blanch the sago seeds lightly; it takes about 5 minutes maximum in boiling water.

Step 3: Drain the cooked sago and run it through cold water.

Step 4: Take a quarter of both quinoas and place in the oven to make it crispy.

Step 5: Place the fresh grated coconut in an oven tray and bake until it turns golden brown.

Step 6: Slice the strawberries and mix with the rest of the berries in a separate bowl.

Step 7: In a bowl mix both the red and white quinoa, add the sago, roasted coconut, coconut milk and honey.

Step 8: Take half of the crispy quinoa too and add to the mixture, the remaining half use to garnish , this will help in providing different textures in the muesli.

Step 9: Plate as per the picture and top with berries.

Nutritional values: 

• Calories    560
• Fats         34g
• Carbs       65g
• Protein      3g

NB: The nutritional values are for 1 portion.