Dairy-Free Breakfast Bowl with Quinoa, Mango, and Coconut

Instructions

1. 1Place the 1/2 cup Quinoa in a fine-mesh sieve and rinse it thoroughly under cool running water until the water runs clear. This removes any bitterness.
2. 2Combine the rinsed 1/2 cup Quinoa and 1 cup Water in a medium saucepan. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the saucepan, and let it simmer for 15 to 20 minutes, or until all the water is absorbed and the quinoa is tender. You will see tiny 'tails' appear on the quinoa grains when it is cooked.
3. 3While the quinoa is simmering, prepare the mango. Peel the 1 ripe Mango, remove the pit, and cut the flesh into 1.27 cm cubes.
4. 4Once the quinoa is cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam and finish absorbing any remaining moisture.
5. 5Divide the cooked quinoa evenly between two serving bowls.
6. 6Arrange the diced 1 ripe Mango over the quinoa in each bowl. Sprinkle 1/4 cup Toasted Coconut Flakes and 1 tablespoon Chia Seeds over the mango and quinoa.
7. 7Drizzle 2 tablespoons Coconut Cream over the top of each bowl. Finally, squeeze 1 teaspoon Lime Juice over everything.

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