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Quinoa Porridge with Fresh Fruit & Toasted Coconut

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This recipe was created when I had leftover quinoa from the night before and decided to use it to make a warm breakfast. It has since become a weekly staple that I look forward to. Packed with superfoods, I call it the breakfast of champions and is a great way to start the day!

Warm Quinoa Porridge with Fresh Fruit and Toasted Coconut
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Leftover quinoa gently cooked with almond milk, coconut and cinnamon, topped with fresh fruit and a drizzle of honey...
Author: Shalu
Recipe type: Breakfast
Cuisine: Western
Serves: 1 serving
Ingredients
  • ¼ cup quinoa
  • ½ cup water
  • ¼ cup almond milk
  • 1 Tbsp coconut milk plus extra for drizzling on top
  • ¼ tsp coconut sugar or brown sugar
  • Small piece of cinnamon stick
  • ⅛ tsp vanilla extract (or scrape the inside of a vanilla bean)
  • 1 Tbsp dried sultanas
  • 1 tso chia seeds
  • 1 Tbsp fresh grated coconut, lightly toasted
  • 1 Tbsp sliced almonds (or any nuts), lightly toasted
  • 1 Tbsp local honey
  • ¼ cup seasonal fruit, diced (mango/banana/papaya etc)
Instructions
  1. To make quinoa, first rinse under running water in a sieve.
  2. Transfer to a small saucepan, add ½ cup water and simmer on low heat, covered, until quinoa is soft and fluffy, about 7-10 minutes. Turn off heat and leave to stand with the lid on for 5 minutes. (skip this step if you have leftover quinoa)
  3. Remove lid and add almond milk, coconut milk, sugar, cinnamon stick and vanilla.
  4. Simmer on low heat for approximately 5 minutes until some liquid has dried up and quinoa is soft.
  5. Add dried sultanas, chia seeds, half of the toasted coconut and nuts and stir until evenly incorporated.
  6. Add some water if necessary to get desired consistency.
  7. Turn off heat and transfer quinoa to a bowl.
  8. Drizzle coconut milk and honey on top.
  9. Top with fresh fruit and garnish with remaining grated coconut and nuts.
  10. Serve warm.
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The issue is not about being or becoming vegetarian. It’s about opening your mind to new ways of eating that could lead to a healthier, cheaper and more environmental way of living.
- Stella McCartney

Welcome to Little Green Kitchen

Little Green Kitchen (LGK) is a cooking studio and food consultancy - the brainchild of former lawyer Shalu Asnani to prove that vegetarian food is not boring! LGK offers creative cooking classes and tantalizing menus through their food consulting, private chef and catering services.

The self-confessed foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity she found herself at the helm of their various vegetarian cooking classes.

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Little Green Kitchen

Little Green Kitchen is a cooking studio and food consultancy helmed by Chef Shalu Asnani, former lawyer, now passionate foodie and healthnut with an obsession for luscious vegetarian cuisine. We offer cooking classes, private dining, meal planning and menu consulting services.

Recent Recipes

  • Wholewheat Banana-Walnut Bread
  • Quinoa Porridge with Fresh Fruit & Toasted Coconut
  • Zucchini Vegetti with Spicy Coriander-Almond Pesto
  • Brilliant Banana Bread
  • Lemongrass-marinated tofu with sweet basil

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Little Green Kitchen
1 Hacienda Grove
Upper East Coast Road

Tel: +65 9763 1483
Email: shalu@littlegreenkitchen.com.sg

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