© Anja Schwerin
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 2

Blogger Anja Schwerin of Anja’s Food 4 Thought created this energy-rich breakfast to fuel her long-distance runs. Protein-rich quinoa gets cooked in coconut milk and mixed with a lightly sweet blend of carrot, mango, pistachios and cranberries. Slideshow: Delicious Healthy Breakfasts

How to Make It

Step 1    

In a saucepan, combine the quinoa, coconut milk, water and salt and bring to a boil. Cover the saucepan and simmer over low heat, stirring occasionally, until the liquid is absorbed, about 20 minutes.

Step 2    

Remove the quinoa from the heat and stir in the carrot, mango, shredded coconut, pistachios and cranberries. Serve immediately.

Notes

One Serving: 342 cal, 18 gm fat, 12 gm sat fat, 40 gm carb, 5 gm fiber, 11 gm protein.

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