This creamy, gluten-free breakfast is full of tropical coconut flavour. Packed with fresh blueberries and currants, it's full of fibre, protein and potassium.
50 g (¼ cup) quinoa
375 ml (1 ½ cups) low-fat milk
20 g (¼ cup) desiccated coconut
1 tbsp caster sugar
1 tbsp currants
1 tsp vanilla extract
120 g punnet blueberries
- Combine quinoa, milk, coconut and sugar in a medium saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, for 20-25 minutes, adding currants for the last 5 minutes, or until quinoa is cooked and the mixture thickens.
- Remove pan from the heat and stir in vanilla extract. Transfer to an airtight container and stir in blueberries. Refrigerate for 4 hours or until chilled. Serve.