Quinoa Breakfast with Mango and Coconut
This creamy quinoa breakfast has 12 grams of protein per serving and is made with no sugar!
- 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
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.
Calories: 176kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Sodium: 77mg | Fiber: 4g | Sugar: 9g