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.
No blueberries? Replace with any berry you like, and the currants with finely chopped sultanas, if you prefer.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.5 g|
|Total carbohydrates||22.0 g|
|- Sugars||14.4 g|
|Dietary fibre||2.6 g|