¼ tsp ground cinnamon, plus more to serve
8 clementines (seedless are best)
1 tsp lactose free butter
2 tbsp maple syrup, plus more to serve
1 tsp orange flower water (optional)
500g pot lactose free yogurt, to serve
Heat the oven to 200C/180C fan/gas 6. Meanwhile, put the quinoa and cinnamon into a large bowl.
Finely grate the zest from 2 clementines, then squeeze their juice into a pan with the zest.
Add the lactose free butter, maple free and 200ml water and bring to the boil.
Pour this over the quinoa, cover with cling film, then leave to absorb for 10 mins.
Using a serrated knife, peel, then thinly slice the remaining clementines.
Sprinkle with the orange flower water, if using.
Fluff up the quinoa with a fork, then serve the quinoa in bowls, topped with the clementines.
Eat with a spoonful of lactose free yogurt, an extra sprinkle of cinnamon and squeeze of maple syrup.
Recipe adapted from: Good Food