coconut and quinoa porridge

Serves 2

Ingredients

1 cup white quinoa rinsed well
1 cup of coconut milk
½ cup of water
1 vanilla bean – scrape the seeds out
½ teaspoon ground cinnamon
½ cup frozen blueberries
1 teaspoon of honey
1 tablespoon of shredded coconut
1 tablespoon of chopped pistachios
2 teaspoons of chia seeds
2 teaspoons of coconut sugar
1 banana peeled and sliced

preparation

Combine quinoa, coconut milk, ½ cup water, seeds from half of the vanilla bean, and cinnamon in a saucepan, stir over a low heat for approximately five minutes or until thick, put a lid on the saucepan and turn the heat off and let continue to cook until quinoa is cooked. Meanwhile put the blueberries and honey into a saucepan and slowly heat them. In a small bowl combine the shredded coconut, pistachios, chia seeds and coconut sugar. When the quinoa is cooked, put into a serving bowl, add the blueberries, nut mixture and banana.