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A bowl of tropical quinoa breakfast porridge topped with banana slices, dried fig pieces, and shredded coconut, served with a silver spoon on a white background.

Tropical Quinoa Breakfast Porridge

Course: Breakfast
Diet: Gluten Free, Halal, Egg Free, Low Calorie, Low Fat, Dairy Free, Low Salt, Vegan, Vegetarian
Time: Max 30 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, gluten-free, vegan
Total Time: 30 minutes
Servings: 2 servings
Calories: 464kcal
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US Customary - Metric

Equipment

Ingredients

Instructions

  • Rinse the quinoa then boil for 20 minutes in water.
  • Drain in a sieve and then put back into the pan. Add the coconut milk and bring to the boil again - let it boil for a good minute.
  • Mash the bananas and add to quinoa. Leave a few slices of banana for garnish.
  • Cut the figs into strips.
  • Put the quinoa into a bowl, garnish with the figs, banana slices and coconut flakes.

Nutrition

Calories: 464kcal | Carbohydrates: 78g | Protein: 9g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 76mg | Potassium: 948mg | Fiber: 11g | Sugar: 31g | Vitamin A: 223IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 3mg