Quinoa & Mango Breakfast Bowl
A vibrant, tropical breakfast bowl made with fluffy quinoa and ripe mango puree, enriched with creamy coconut milk. Quinoa is a complete protein containing all essential amino acids, making it an exceptional first grain. Rich in iron, zinc, and healthy fats for growing brains.
Ingredients
- 80 grams Quinoa
- 1 medium Ripe Mango
- 200 ml Coconut Milk
Instructions
- Rinse the quinoa thoroughly under cold water to remove the natural bitter coating.
- Place the quinoa and coconut milk in a small saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. The tails of the quinoa should be visible.
- While quinoa cooks, peel the mango and cut into small pieces. Mash with a fork until smooth but with some soft texture.
- Fluff the cooked quinoa with a fork and allow to cool slightly.
- Stir in the mashed mango until well combined.
- Serve warm or at room temperature. The consistency should be soft and scoopable for baby.
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