Description
A warm and creamy quinoa porridge that’s quick to make and perfect for busy mornings.
Ingredients
Scale
- 1/2 cup uncooked quinoa
- 1 can full-fat coconut milk (400 ml)
- 2 tsp maple syrup (or to taste)
- 1 tsp cinnamon
- Splashes of water (if needed)
- 1/2 cup raspberries (fresh or frozen)
- 1/2 cup mango (fresh or frozen, chopped)
- 1/4 cup pecans (chopped)
- 2 tbsp coconut shavings (to sprinkle)
Instructions
- Combine the quinoa, coconut milk, maple syrup, and cinnamon in a saucepan.
- Bring to a boil over medium heat, then reduce to a simmer.
- Cook until the quinoa is tender, about 12-15 minutes, stirring occasionally.
- Divide the quinoa porridge between two bowls and top with raspberries, mango, chopped pecans, and coconut shavings.
Notes
Rinse quinoa before cooking to avoid bitterness. Adjust sweetness with maple syrup as preferred.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 10mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg