Mango Coconut Quinoa Porridge

I used to live on green smoothies in the morning for years. It wasn’t until I studied Ayurveda, the ancient holistic medical system from India, that I came to realize those cold breakfasts were not doing my digestion any good. 

I began to switch out my green smoothies for warmer porridges, oatmeal’s and stewed fruit with spices. If I did make a smoothie, I would make sure I used fresh fruit from the refrigerator (not freezer) and always added spices like cinnamon, cardamom and/or nutmeg to support my digestion. 

This specific porridge combines my favorite fruit –  mangos – with another favorite of mine – coconut. I’m Indian and if you are too, you know what I mean when I say my mom buys mangos by the case when they are in season. During  mango season, she would always have a bowl of fresh cut mangos in the fridge and I would just eat out of that bowl every time I happened to pass through the kitchen. 

The combination of coconut and mangos makes this porridge feel like a tropical vacation in a bowl. I highly recommend you try it, especially if you suspect your cold breakfasts aren’t sitting as well as they should!

Mango Coconut Quinoa Porridge

admin I used to live on green smoothies in the morning for years. It wasn’t until I studied Ayurveda, the ancient holistic medical system from India, that I came to realize… Breakfast breakfast, quinoa, porridge European Print This

Serves: 4-5

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 cup water
• 1 cup full fat coconut milk + more for serving
• 1 tsp vanilla extract
• 1/2 tsp cardamom
• 2 cinnamon sticks
• 2 tsp maple syrup
• Sliced mango
• Chia seeds (optional)
• Toasted coconut flakes (optional)

Instructions

1. Combine quinoa, water, 1 cup coconut milk, maple syrup and spices in a pot. Bring to a boil and then reduce to simmer covered for 20 minutes.
2. Turn heat off and let rest 10 minutes covered. Fluff with a fork and discard cinnamon sticks.
3. Serve with more coconut milk and top with sliced mango, chia seeds and toasted coconut flakes.