Creamy Coconut Quinoa Porridge with Mango Chutney and Crispy Rice Crunchers

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup quinoa, rinsed and drained 2 cups coconut milk 2 cups water 1/4 tsp cardamom powder 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp sea salt 2 tbsp ghee or coconut oil, divided 3 cups cooked rice 1 cup mango chutney Fresh mint leaves for garnish

Instructions

1. In a medium saucepan, combine quinoa, coconut milk, water, cardamom, cinnamon, nutmeg, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 15 minutes or until the quinoa is tender and has absorbed the liquid. Remove from heat and let it stand, covered, for another 5 minutes.
2. Meanwhile, heat 1 tbsp of ghee or coconut oil in a skillet over medium high heat. Add the cooked rice and cook, stirring occasionally, until it turns golden brown and crispy. Remove from heat and set aside.
3. Once the quinoa is cooked, fluff it with a fork and gently fold in the remaining ghee or coconut oil.
4. To serve, divide the quinoa porridge among 6 bowls, top each with a generous dollop of mango chutney, and sprinkle with crispy rice crunchers. Garnish with fresh mint leaves.

Chef’s Insight

The combination of creamy quinoa porridge, sweet mango chutney, and crunchy rice crackers creates a harmonious balance of flavors and textures that will keep your taste buds guessing!

Notes

Feel free to adjust the amount of spices according to your taste preferences.