Coconut Quinoa Pudding Recipe
Cool winter mornings mean that hot breakfasts are officially back in my rotation. This comforting and satisfying breakfast quinoa bowl with coconut is easy to make and as healthy as it is delicious! Plus, it’s vegan and gluten free, so everyone can enjoy it.
Whip up a batch for breakfasts all week! It’s great reheated, and also makes a good afternoon snack.
About Time
- Yield: 3 SERVINGS
- Prep time: 10 MINUTES
- Cook time: 20 MINUTES
- Total time: 30 MINUTES
Ingredients:
- 1 cup (240ml) of uncooked quinoa
- 2 cups (480ml) of water
- coconut milk (part HEa) – or another milk of your choosing
- sukrin: 1 sweetener (or another sweetener of choice)
- fresh fruit (pomegranate, raspberries, blueberries)
- 5g of sliced almonds
- vanilla extract
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