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Choc coconut quinoa porridge
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Prep Time:
5 minutes
5 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
25 minutes
25 minutes
Indulge in gluten-free choc coconut quinoa porridge topped with fresh raspberries for a nutritious, high-fiber breakfast.
Ingredients:
- 250.00 ml white quinoa, well rinsed
- 1/2 x 1 litre carton unsweetened low-fat coconut milk, plus extra 2 tbsp to serve
- 15.00 gm cocoa powder
- 70.95 gm caster sugar
- 125g fresh raspberries
- 40.00 ml flaked almonds, toasted
Instructions:
- In a medium saucepan, combine quinoa, coconut milk, and cocoa. Bring to a gentle simmer over medium heat. Reduce heat to low and cook uncovered, stirring occasionally, for 15 to 20 minutes until quinoa is tender and coconut milk is absorbed.
- After taking it off the heat, gently mix in the sugar. Portion the quinoa into bowls and garnish with raspberries, almonds, and a drizzle of extra coconut milk before serving.
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