Coconut quinoa porridge with mango
Quinoa simmered in coconut and oat milk until soft and creamy like porridge, topped with fresh mango and lime. A warm, gentle breakfast for people who are bored of oats.
- Time
- 25 min
- Serves
- 2
- Kind
- Breakfast
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Rinse the quinoa in a sieve under cold water for a full minute. This washes off the bitter coating.
- Put it in a pan with the coconut milk, the oat milk, the cinnamon, a pinch of salt and 150 ml of water. Bring to the boil.
- Turn the heat low and simmer for 15 to 18 minutes, stirring often towards the end, until the grains are soft and the porridge is thick and creamy.
- In the meantime, peel the mango and cut the flesh into cubes.
- Take the pan off the heat, stir in the maple syrup and the juice of half the lime, and leave for 2 minutes.
- Spoon into two bowls and top with the mango, the pumpkin seeds and the rest of the lime in wedges.
Tip Rinse the quinoa for the full minute, as the coating tastes bitter. Ripe mango is best; thawed frozen chunks work in winter.
Per portion
| Energy | 585 kcal |
| Protein | 15 g |
| Carbohydrate | 66 g |
| of which sugars | 27 g |
| Fat | 27 g |
| of which saturates | 17 g |
| Fibre | 9 g |
| Salt | 0.16 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- quinoa120 g
- coconut milk½ tin
- oat milk200 ml
- mango1
- lime1
- pumpkin seeds20 g
- cinnamon1 tsp
- maple syrup1 tbsp
