This is a recipe I make when I'm craving something sweet and comforting in the morning. The red quinoa has a lovely nutty flavour and textural quality while the banana naturally sweetens this breakfast bowl. This is a great way to use up any leftover quinoa you have in the fridge and the chocolatey flavours may even appeal to the kids! - Emily Williamson
ingredients
- ¾ cup cooked red quinoa (any colour will do though)
- 1 banana
- ½ cup almond milk (or your preferred milk alternative)
- ½ tbsp Cacao Powder see product
- 1 tbsp Coconut Paste
- 2 tsp Cacao Nibs see product
- coconut yoghurt to serve
method
- Step 1Mash half the banana and add it to a small pot with the quinoa, almond milk, Cacao Powder, Coconut Paste and let simmer for 5 minutes, depending on how you like the consistency of your quinoa porridge.
- Step 2Serve in a bowl topped with Cacao Nibs, coconut yoghurt and the other half of the banana sliced.
- Step 3If you don't have any cooked quinoa on hand, use ¼ cup of uncooked, throughly washed quinoa. Add an extra ½ cup water to the pot and extend the cooking time by an extra 10 minutes.
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