A great breakfast option. Serves 2
1 Cup Light coconut milk
1/2 Cup Uncooked quinoa
1 Cup Strawberries, thinly sliced and halved
1 mango, thinly sliced
1 nectarine, thinly sliced
Fresh mint, roughly sliced to garnish
For the dressing:
2 Tbsp Fresh squeezed lime juice
1 Tbsp Honey (or agave for vegan)
4 Tsp coconut oil, melted
1 - Bring coconut milk to a boil in a large pot. Once boiling, stir in the quinoa and boil, stirring constantly for 1 minute. Cover, and turn the heat to low. Cook until the liquid is absorbed, about 20 minutes.
2 - Transfer cooked quinoa to a large bowl and refrigerate for 10 minutes to cool slightly.
3 - Stir the strawberries, mango and nectarine into the quinoa until well mixed.
4 - In a small bowl, whisk together the lime juice and honey.
While whisking, add in the coconut oil and whisk until well combined and the mixture begins to thicken.
5 - Pour the dressing over the quinoa and stir until well mixed.
6 - Refrigerate for 5-10 minutes to let the flavours come together, then enjoy!
(Try not to refrigerate for too long as the coconut oil will harden).
7 - Top with mint to serve.
Note: Add fruit of choice depending on the season.
Alternatively you can cook quinoa the night before and top with fresh fruit and dressing the morning of.
Cals: 400 cals
Carbs: 50g Fat: 18g