Wednesday, May 2, 2012

Quinoa with Mango and Coconut Milk

I recently saw this recipe featured on How Sweet It Is and decided that I had to make my own breakfast quinoa.  I went to the store to pick up coconut milk and realized I had forgotten a couple of the other ingredients.  I did know fruit was involved so I bought mango which is my favorite fruit. Even though it's not a fruit people normally add to cereal etc I liked it with the quinoa since it was really ripe and sweet enough that I didn't have to add any sugar to this meal.  I would definitely try with berries or banana as well.  Almonds work with this pretty well. 
I enjoyed this breakfast which I found quite filling even though I omitted the pecans.  When I ate it, I felt like I could picture like some model or actress in a magazine saying this was a breakfast of choice.

As noted by the original blogger, regular coconut milk can be used; I think since the meal is so healthy I wouldn't want to add any calories.

Quinoa with Mango and Coconut Milk (slightly adapted from Breakfast Quinoa on How Sweet It Is)


-1/2 cup dry quinoa, rinsed (if necessary, my quinoa was pre-rinsed)
-3/4 cup canned lite coconut milk
-2 teaspoons vanilla extract
-1/2 teaspoon cinnamon + more for sprinkling on top (optional)
-pinch of salt
-1 mango (or other fruit of your choice)
-1/3 cup toasted almonds or chopped pecans (omitted in photograph by mistake)
*sugar (optional, to taste)


1. Mix quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes (until quinoa is light and fluffy).

2. Divide quinoa into two bowls then cover with mango or other fruit and almonds or pecans (if using).

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