Coconut and Almond Quinoa Porridge

Coconut and Almond Quinoa Porridge

Serves: 4
 
 
Breakfast
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Coconut and Almond Quinoa Porridge, you'll need:
  • 50g slivered almonds (soak almonds overnight in water; remove the skin and cut the softened almonds into fine slices)
  • 100g quinoa
  • 200ml water
  • 300ml half fat coconut milk
  • 2 tbsp. agave nectar
  • 2 tsp. cinnamon powder
  • 75g pitted dates, roughly chopped

Method

  • Put the quinoa in a saucepan with the coconut milk and water and bring the mixture to the boil.
  • Once it has boiled, lower the heat and simmer for 15 minutes until the liquid has been absorbed.
  • Then add in the agave nectar, cinnamon powder and the dates and spoon into four bowls.
  • Serve with slivers of almonds.
Nutritional Facts (Per Serving)
Calories 297 | Total Fat 11.8g | Saturated Fat 4.3g | Carbohydrates 44g | Fibre 5.4g | Protein 7.2g
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