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Quinoa Breakfast with Mango and Coconut

This creamy quinoa breakfast has 12 grams of protein per serving and is made with no sugar!
Course Breakfast
Cuisine American
Keyword Quinoa Breakfast with Mango and Coconut
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 176kcal

Ingredients

  • 1/2 cup quinoa, uncooked
  • 15 ounce coconut milk, unsweetened
  • 1 medium banana
  • 1/8 teaspoon salt
  • 6 tablespoon coconut chips, unsweetened
  • 1 cup pieces mango

Instructions

  • Rinse quinoa well.
  • In a small pan, combine the quinoa, lite coconut milk, and thinly sliced banana.
  • Bring to a boil. Stir, then reduce the heat and cover.
  • Simmer until the quinoa is cooked and the texture becomes creamy, 15-20 minutes. Stir occasionally during the cooking time. The banana will "melt" into the quinoa during the cooking time and the stirring will help this.
  • Meanwhile, place the coconut chips in a small dry skillet. Heat on medium heat a few minutes until the chips are golden brown.
  • Once the quinoa is cooked, add it to two bowls and top with the diced mango and coconut chips.

Nutrition

Calories: 176kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Sodium: 77mg | Fiber: 4g | Sugar: 9g