Toasted Almond And Coconut Quinoa Porridge – a delicious recipe with almonds, quinoa, Water, coconut milk, Maple syrup, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat a shallow pan or a dry skillet over medium heat. Toast almonds till they're golden. Quickly remove from heat and transfer to a cool plate to stop them from burning.
2
Rinse quinoa using a sieve until the rinse water runs clear. Bring the quinoa, maple syrup, sea salt, cinnamon, 1 cup coconut milk and 1 cup water to boil. Reduce heat to a simmer. Let simmer until quinoa is fluffy and all liquid has absorbed (about 15-20 minutes). Turn off heat and fluff quinoa gently with a fork. Remove cinnamon stick.
3
Quickly, before it gets cold, divide quinoa into four bowls. Top each with about 2 tablespoons of coconut milk, along with 2 tablespoons of toasted almond slivers and a sprinkle of dates, if desired. Serve.
241
kcal
Calories
12
g
Fat
34
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup Slivered almonds, 1 cup Dried quinoa, 1 cup Water, 1 1/2 cups Full fat coconut milk, divided, and more.
Yes, Toasted Almond And Coconut Quinoa Porridge falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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