Tropical Quinoa Breakfast Bowl

Tropical Quinoa Breakfast Bowl

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1 15 ounce can coconut milk

1 teaspoon vanilla

1 cup quinoa, rinsed and drained

¼ teaspoon kosher salt

2 tablespoons honey

1/2 cup fresh orange juice

1/2 banana, sliced

1/4 cup mango, diced

1/4 cup almonds, chopped and toasted

1. In a medium saucepan, bring the coconut milk, vanilla, and salt to a simmer.

2. Add the quinoa to the milk and bring to a light boil.

3. Put the lid on the quinoa and turn the heat to low.

4. Simmer the quinoa on low heat for 15-20 minutes, or until it has reached a creamy porridge consistency.

5. Pour orange juice into bowls, spoon into bowls, and top with bananas, mango, and almonds. Serve hot