Quinoa Breakfast Porridge Recipe

Ingredients

• 1 cup uncooked quinoa (tri color or white quinoa, rinsed and drained)
• 1 can unsweetened can of coconut milk (13.5 ounces/400 ml (or almond milk)
• 1/4 cup water
• 2 tablespoons maple syrup (or any other sweetener)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup quinoa crunch (or your favorite granola)
• 1 cup fresh fruit (I used apricots, blueberries and pomegranate seeds)
• 1/2 cup unsweetened coconut flakes
• 8-10 leaves fresh mint (optional)
• maple syrup to finish it off (optional)

Instructions

1. 1

   To make the quinoa breakfast porridge: Place the quinoa, coconut milk, water, maple syrup, salt, and vanilla extract in a medium size saucepan (with a tight lid) and heat it over medium high heat. Bring it to a boil, turn the heat down to low, and put the lid on. Cook until most of the liquid is absorbed, 18-20 minutes. Once cooked, let it sit on the counter for 10 minutes. Before serving, fluff it with a fork.

2. 2

   When ready to serve: Distribute the quinoa among 4 breakfast bowls. Top it off with quinoa crunch, fresh fruit, coconut flakes, and fresh mint. Serve it with maple syrup on the side.