• 5 minutes (max) mins prep time
  • |
  • 20 minutes mins cook time


For 1 Portion:
1/2 cup Quinoa
1 Cup good quality canned coconut milk ( I look for min 60% coconut extract...Aldi's full fat one is amazing and affordable, Biona does a great one with no added anything if you're feeling a little more boujee)
1 ripe banana (mashed)
1/2 tsp Cinnamon (optional)
1/2 tsp Nutmeg (optional)
Toasted Coconut flakes to top or any other topping that takes your fancy


Wash and drain the quinoa then Put in a lidded saucepan.
Stir in coconut milk and spices (be sure to keep stirring the quinoa as you add the milk or else it will go clumpy and no one wants clump quinoa ;-). Pop the lid on and simmer on a very low heat for around 10 minutes (keep an eye on it though)
Once the quinoa has taken on a large amount of liquid and has started to go tender, stir in the mashed banana... you may also want to add a glug of water at this point if it looks like the quinoa is drying up before it's fully cooked.
Put the lid back on and cook until quinoa is at desired consistency, roughly 5 minutes. It should be plump with a little bit of bite but no crunchiness (see photo).
Serve with topping of your choice.


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