Dairy-Free Peruvian Quinoa Breakfast Bowl with Mango

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 large Mango, diced
• 1 medium Avocado, diced
• 2 tablespoons Lime Juice
• 2 tablespoons Toasted Coconut Flakes
• 1 tablespoon Chia Seeds
• 1-2 tablespoons Agave Nectar or Maple Syrup

Instructions

1. 1Place the 1 cup of Quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for about 30 seconds. This removes any bitterness. Drain well.
2. 2In a medium saucepan, combine the rinsed 1 cup of Quinoa with the 2 cups of Water. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and let it simmer for 15 to 20 minutes. The quinoa is ready when all the water has been absorbed and the tiny quinoa grains have opened up.
3. 3Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, uncover and gently fluff the cooked 1 cup of Quinoa with a fork to separate the grains.
4. 4While the quinoa is resting, prepare the toppings. Dice the 1 large Mango and the 1 medium Avocado into bite-sized pieces. Measure out the 2 tablespoons of Toasted Coconut Flakes and the 1 tablespoon of Chia Seeds.
5. 5Divide the fluffed 1 cup of Quinoa evenly among four serving bowls.
6. 6Artfully arrange the diced 1 large Mango and diced 1 medium Avocado over the quinoa in each bowl. Sprinkle each bowl with the 2 tablespoons of Toasted Coconut Flakes and the 1 tablespoon of Chia Seeds.
7. 7Drizzle the 2 tablespoons of Lime Juice and the 1-2 tablespoons of Agave Nectar or Maple Syrup over the toppings in each bowl. Serve immediately.

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