Coconut Quinoa Breakfast Salad

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Coconut Quinoa Breakfast Salad

  • Servings: 2-4
  • Difficulty: easy
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Coconut Quinoa

  • 2 cups pre-washed Quinoa
  • 1 can full fat coconut milk
  • 1/2 cup filtered water
  • pinch of salt

Directions

  1. Cook quinoa on high until it begins to boil.
  2. Reduce heat to simmer.
  3. Cover and cook until liquid is absorbed and quinoa seeds have burst and look light and fluffy.

Fruit & Nut Toppings

  • 2 tbsp fresh organic Blueberries
  • 2 slices fresh Honey Mango, diced
  • 1 small handful raw organic Walnut Pieces
  • 1/4 – 1/2 tsp Ceylon Cinnamon
  • 2 small fresh organic mint leaves
  • 1/4 cup organic Grade-B warm Maple Syrup.

Directions

  1. Scoop 1/2 cup cooked quinoa into a bowl.
  2. Top with blueberries and honey mango.
  3. Drizzle with warm maple syrup and serve at desired temperature.
  4. Add walnut pieces and torn peppermint leaves.
  5. Serve hot.

 

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