Here is how to make this special Breakfast Quinoa with toasted coconut, almonds and fresh mango:
– 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.
– Toast the coconut.
– Keep a close eye on the coconut, it could burn quickly.
– Coconut will be browned and fragrant after about 6 minutes.
– Remove from the oven and place in a small bowl.
– Place almonds on the baking sheet.
– Toast almonds for about 6 to 10 minutes, until browned and fragrant.
– Remove from the oven and allow to cool in a small bowl.
– Rinse dry quinoa.
– Place quinoa, salt, and water in a medium pot.
– Bring to a boil over medium heat.
– Simmer the quinoa until all of the water is absorbed.
– Stir occasionally.
– Turn off the flame and allow quinoa to cool slightly.
– 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. Enjoy. It’s breakfast.
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Source: Joy Wilson