It took me a couple of trials to get the ideal creamy consistency with this one but it was well worth it!
I love quinoa and this porridge is an absolute winner on cold mornings
Besides being filling, it’s a great gluten-free alternative for breakfast.
If you’ve never tried or heard about quinoa before today, here are a few of its benefits:
1-It’s very nutritious, full of vitamins and minerals including Magnesium, Vitamin B and Iron
2- Quinoa is a complete protein with all the essential amino acids
3- It has plenty of fibre, great for your digestive wellness.
4- It also has a low glycemic index, which will help balance your blood sugar levels
5- And it’s full of Antioxydants
For the recipe
You will need
2cups of Quinoa
1/4cup of shredded coconut
1/3cup of Coconut milk powder
1 tbsp of Coconut Btutter (optional)
Step 1- Rinse your quinoa a couple of times before cooking it at low for 10min (until just cooked…don’t overcook it at this state…)
Step 2- While your quinoa is cooking….In a seperate bowl, prepare your coconut milk by mixing the coconut powder and some water to your desired consistency and set aside. The thicker your milk, the creamier and tastier your porridge. (1/2cup of powder for 1 and 1/2 cups of water)
Step 3- Once the quinoa is just cooked through, add the coconut milk and let it simmer at very low for 5 minutes. Stir often.
Step 4- Add your coconut butter and stir well to make sure its evenly mixed. Then Add the shredded coconut and stir for another 3minutes before taking it off the stove.
Step 4- Sweeten it up with Coconut Nectar to desired taste before serving.
Serve it hot for breakfast with fresh fruits, seeds and nuts. Or cold with a warm topping of raspberry coulis.
Bon appetit x