Quinoa breakfast

Having quinoa for a breakfast is always a great idea. Especially now when it’s autumn. Like most whole grains, it is surprisingly filling and very nutritious (one of the most protein-rich foods we can eat containing all nine essential amino acids).

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  • 150 g uncooked quinoa
  • half glass of coconut milk
  • 1 tablespoon coconut sugar
  • handful spinach or other greens
  • half mango
  • handful raspebberies or any berries
  • splash lemon juice
  • dash cinnamon


  1. Rinse quinoa in a fine strainer with cold water.
  2. Heat coconut milk in a saucepan over medium heat until warm, 2 to 3 minutes.
  3. Add coconut sugar and cinnamon the saucepan.
  4. Stir quinoa into the milk. Simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes.
  5. Remove saucepan from heat. Stir lemon juice into the quinoa mixture.
  6. Gently fold raspberries, your greens, and sliced mango into the mixture.

You can add shredded coconut, pieces of dark chocolate and chopped bananas to your quinoa bowl as well!


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