Quinoa, Raspberry and Coconut Oatmeal - Breakfast Recipe
Quinoa, Raspberry and Coconut Oatmeal
Have you ever had quinoa for breakfast? It's delicious when cooked in coconut milk, a bit of cinnamon and maple syrup. Sprinkled with seasonal berries, shredded coconut and chia seeds, this meal will become a staple in your breakfast routine!
1/2 cup PRANA organic white quinoa
1 cup coconut milk
1/2 cup water
1/2 tsp vanilla essence
1/4 tsp organic fair trade ground Ceylon true cinnamon
2 tbsp maple syrup
1 tbsp PRANA organic finely grated coconut
1 tbs PRANA organic whole chia seeds
1/2 cup frozen raspberries
In a pot, mix together the quinoa, coconut milk, water, vanilla extract, cinnamon and maple syrup. Bring to a boil, cover, reduce heat to low and cook for 20 minutes. Remove from heat and let sit for 20 minutes. You will notice that unlike cooking quinoa with water, the quinoa will remain crunchy.
In a small bowl, mix together the shredded coconut and chia seeds.
To serve, pour the quinoa into each bowl, add the raspberries and garnish with the chia and shredded coconut.