3/4 tsp extra-virgin coconut oil
2 tsp ground cinnamon
1 cup black quinoa, rinsed
1 cup light coconut milk
1 cup trim milk or almond milk
1 tbsp pure maple syrup
2 tbsp shredded unsweetened coconut
2 tbsp chopped unsalted almonds
1 cup fresh sliced strawberries or figs
- In a medium saucepan on medium, heat oil. Add cinnamon, stirring constantly, until fragrant, about 1 minute. Add quinoa and stir until evenly coated. Add coconut milk and milk. Cover and bring to a boil, then remove lid and reduce to a simmer until milk has been absorbed, about 12 minutes. Add maple syrup and stir to combine.
- Divide porridge among 4 serving bowls. Top with shredded coconut, almonds and strawberries.