Coconut & Quinoa Breakfast Porridge with Fresh Fruit

Trade your oats for quinoa, the perfect base for our coconut-laced breakfast porridge topped with nuts and berries or figs.

Photo: Laura Wright

By Laura Wright

Serves: 4
Hands-on time: 10 minutes
Total Time: 25 minutes

INGREDIENTS:

• 3/4 tsp extra-virgin coconut oil
• 2 tsp ground cinnamon
• 1 cup black quinoa, rinsed
• 1 cup light coconut milk
• 1 cup 2% milk
• 1 tbsp pure maple syrup
• 2 tbsp shredded unsweetened coconut
• 2 tbsp chopped unsalted almonds
• 1 cup fresh sliced strawberries or figs

INSTRUCTIONS:

1. In a medium saucepan on medium, heat oil. Add cinnamon, stirring constantly, until fragrant, about 1 minute. Add quinoa and stir until evenly coated. Add coconut milk and milk. Cover and bring to a boil, then remove lid and reduce to a simmer until milk has been absorbed, about 12 minutes. Add maple syrup and stir to combine.
2. Divide porridge among 4 serving bowls. Top with shredded coconut, almonds and strawberries.

Nutrients per serving (1/4 of quinoa breakfast porridge): Calories: 300, Total Fat: 12 g, Sat. Fat: 7 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 40 g, Fiber: 5 g, Sugars: 10 g, Protein: 10 g, Sodium: 38 mg, Cholesterol: 5 m
g