Coconut quinoa porridge

Coconut quinoa porridge

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 cup reduced-fat coconut milk
3/4 cup water
1 cup quinoa, rinsed
1 cup fresh raspberries
1 cup fresh blueberries
1/2 teaspoon ground cinnamon
1/4 cup pepitas and sunflower seeds
4 teaspoons lsa
4 teaspoons agave nectar

Method

  1. Combine the coconut milk, water and quinoa in a medium saucepan and bring to the boil over a high heat. Reduce heat, cover and simmer for 10–12 minutes or until most of the liquid is absorbed. Turn off the heat and let stand, covered, for 5 minutes. Fluff the cooked quinoa with a fork and fold in the berries and cinnamon.
  2. Top with LSA and a drizzle of agave nectar to serve.

Note

  • You can find LSA (ground linseed, sunflower and almond mix) and agave nectar in specialty food stores or good health food shops.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
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