Porridge de quinoa et d’avoine au lait de coco et au sirop d’érable

Ingrédients

• 1 (13.5-ounce) can coconut milk
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 cup white quinoa
• 1/4 cup maple syrup
• Figs, (quartered, for serving)
• Blueberries, (for serving)
• Blackberries, (for serving)

Préparation

1. 1

   In a saucepan over medium heat, bring 1 cup coconut milk, 1 cup water, sugar and salt to a boil.

2. 2

   Rinse the quinoa in a fine mesh sieve under running water for about 30 seconds.

3. 3

   Shake gently to drain then stir the quinoa into the coconut milk mixture and reduce the heat to medium-low. Let simmer, stirring occasionally, until the coconut milk has been absorbed and the mixture is thick, about 20 minutes.

4. 4

   Serve warm in bowls topped with the remaining coconut milk and maple syrup drizzled over the top. Garnish with figs, blueberries and blackberries.