Mouthwatering Vegan Peruvian Breakfast: Chia Pudding and Quinoa Porridge with Tropical Fruit Salad

Allergens

N/A

Ingredients

• 1/2 cup white chia seeds
• 2 cups unsweetened almond milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 pinch of sea salt
• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 ripe banana, sliced
• 1 cup mixed tropical fruits (pineapple, mango, papaya), diced
• 2 tablespoons shredded coconut, toasted
• Fresh mint leaves, for garnish

Instructions

1. In a medium bowl, combine chia seeds, almond milk, maple syrup, vanilla extract, cinnamon, and salt. Stir well, then cover and refrigerate for at least 4 hours or overnight to let the chia pudding set.
2. In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and cook for 15 minutes or until all water has been absorbed. Remove from heat and let stand covered for another 5 minutes, then fluff with a fork.
3. To assemble the dish, divide the chia pudding among six serving bowls or plates, followed by a layer of quinoa porridge. Top each serving with sliced banana, diced tropical fruits, and a sprinkle of toasted shredded coconut. Garnish with fresh mint leaves and serve immediately.

Chef’s Insight

For added flavor, you can infuse the almond milk with cinnamon sticks or vanilla beans before using it in the chia pudding.

Notes

This recipe is designed to be both visually appealing and packed with mouthwatering flavors, making it perfect for sharing on social media or food blogs.