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Purple Sunrise Quinoa

sunrise quinoa image

Let me make one thing clear – quinoa is the shit. It contains a spectrum of essential amino acids, packing a protein punch superior to most grains; it cooks in just 15 minutes; and can be used endlessly in healthy-swap cooking. I love using it as the base of a greek salad, the “meat” of a veggie burger, or a gluten-free substitute for flour in desserts. I often make a large pot of quinoa and use it in meals throughout the week. This recipe is a one-pot breakfast porridge makes for a refreshing break from your morning oatmeal routine! [gluten-free, dairy-free, sugar-free, oil-free]


You’ll need:

3 cups cooked quinoa
1 ½ cups water
½ cup coconut milk
½ cup chopped dried mango
1 teaspoon vanilla extract
¼ – ½  teaspoon ground ginger (I put a bit more to make it spicier)
¼ teaspoon sea salt (optional)
¾ cup blueberries
¼ cup chopped roasted almonds

In a medium sauce pot combine quinoa water, coconut milk, mango, vanilla and ginger.  Mix well to combine.  Bring to a boil then reduce heat, cover and simmer until quinoa is thickened.  Just before serving stir in blueberries.  Ladle quinoa into 2-3 serving bowls and top with chopped almonds.  Enjoy!

(Makes 2-3 servings)

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