Quinoa With Toasted Coconut, Almonds, and Fresh Mango

1. 1

   Place a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper and spread coconut in a single layer across the sheet.

2. 2

   Toast the coconut.

3. 3

   Keep a close eye on the coconut, it could burn quickly.

4. 4

   Coconut will be browned and fragrant after about 6 minutes.

5. 5

   Remove from the oven and place in a small bowl.

6. 6

   Place almonds on the baking sheet.

7. 7

   Toast almonds for about 6 to 10 minutes, until browned and fragrant.

8. 8

   Remove from the oven and allow to cool in a small bowl.

9. 9

   Rinse dry quinoa.

10. 10

    Place quinoa, salt, and water in a medium pot.

11. 11

    Bring to a boil over medium heat.

12. 12

    Simmer the quinoa until all of the water is absorbed.

13. 13

    Stir occasionally.

14. 14

    Turn off the flame and allow quinoa to cool slightly.

15. 15

    In a bowl, combine a heaping spoonful of quinoa, applesauce, a sprinkling of almonds and coconut, a generous helping of fresh mango, a sprinkling of sugar and a splash of milk.

16. 16

    Enjoy.

17. 17

    Its breakfast.

* Per serving · 4 servings · Values may vary.

No additional tips available.