Coconut Quinoa Delight Recipe

Serves:

2

Ingredients

  • 90g/1oz/½ cup quinoa, cooked to packet instructions
  • 880ml/1½ pints/3 cups coconut milk
  • ½ tsp cinnamon
  • 1 tbsp agave/maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp chopped kiwi
  • 2 tbsp chopped mango
  • 2 tbsp chopped pineapple
  • 1 tbsp chia seeds
  • 1 tbsp flax seeds
  • 1 tbsp sunflower seeds

Method

1. Combine the quinoa, coconut milk, cinnamon, agave syrup and vanilla extract in a saucepan and cook until the quinoa can be fluffed with a fork.

2. Divide the quinoa between two bowls and top with kiwi, mango and pineapple. Drizzle a little coconut milk over the fruit and top with seeds.

I often have this without the agave syrup as I find the fruit makes it sweet enough. You may want to try with and without.

“Whether sweet or savoury, quinoa tastes great and it’s super‑nutritious,” says Edric Kennedy-Macfoy. “It’s also low on the glycaemic index (GI) scale, meaning it digests slowly, so won’t cause a rapid spike in your blood sugar levels followed by an inevitable crash. It’s also a great source of protein.”

Recipe taken from The Fit Vegan by Edric Kennedy-Macfoy (£12.99, Hay House UK).

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