John Myers
Ingredients for 4 servings:
- 2 cup(s) of quinoa, each containing approx. 200 – 250 ml
- 1 cup coconut milk, approx. 200 – 250 ml content
- 1 banana(s)
- 2 tbsp walnuts
- 1 tbsp coconut blossom sugar
- 1 tsp cocoa
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp turmeric
- 1 tsp ginger
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Healthy breakfast with quinoa, coconut and banana, free from industrial sugar, gluten-free
Rinse the quinoa thoroughly under running water. In a saucepan, briefly boil 2 cups of quinoa with 4 cups of water and let it simmer over low heat until the water stops. Then add the coconut milk and spices and continue to simmer until a creamy porridge forms. In the meantime, roast the nuts, caramelize them with the coconut blossom sugar, and set aside. Lightly fry the bananas, if desired. Add the nuts and bananas to the porridge and enjoy. Tips: I always prepare this type of breakfast. It gives me more peace of mind in the morning. Instead of bananas, you can also enjoy seasonal fruit with the porridge. You can also vary the milk. Cow’s milk or soy milk also taste very good here. I have a video for this recipe on my YouTube channel: https://youtu.be/ZtdFBMvJt4o
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