This hearty breakfast combines protein-packed quinoa with the tropical flavors of coconut and mango. It’s super creamy and delicious.
Be sure to use regular canned coconut milk — not the light stuff. Don’t worry about fat content because coconuts contain a beneficial fat called lauric acid, which is easily absorbed by the body and immediately converted into energy.
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Ingredients
- 1 can (12 oz.) coconut milk
- 3/4 cup almond milk
- 1 cup quinoa
- 1 cup mango, chopped
- 3 tablespoons date caramel
Instructions
- Combine coconut milk and almond milk in a medium saucepan and bring to a boil. Add quinoa and reduce heat to low. Simmer for 12 minutes or until grains have absorbed most of the liquid, stirring occasionally.
- Add mango and date caramel, and cook on on low for another 5 minutes.
Notes
Leftovers can be frozen for a quick breakfast another day. I use a Texas size muffin pan for perfect individual portions. Once frozen, transfer to a freezer bag. Reheat in the microwave or on the stove top.
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https://danielfastfoodie.com/coconut-mango-quinoa