Breakfast - Creamy Quinoa Porridge Recipe

Reciped by @twospoons

INGREDIENTS

For the smoothie bowl

• 1/2 Cup white quinoa, uncooked

• 1 1/2 Cups almond milk, or canned coconut milk

• 2 Tsp cinnamon

• 2 Tbsp coconut flakes

• 2 Tsp maple syrup, or to taste

• Splashes water if needed

• 1/2 Cup frozen raspberries

• 1/2 Cup frozen mango, chopped

• 4 Tbsp pecans, chopped

• Coconut shavings, to sprinkle

1. In a saucepan add your quinoa and homemade almond milk. Bring to boil, then reduce to a simmer and cook quinoa stirring often, until cooked (approx. 12-15 minutes). While cooking add cinnamon, coconut flakes and maple syrup, stir to combine. And splashes more water if needed to reach desired porridge consistency. 

2. Divide porridge between two bowls and top with raspberries and mango. Sprinkle with chopped pecans, and coconut shavings.

3. Enjoy!

Try this recipe in our Cocoboo bowl, you can buy it here!