Peruvian Quinoa Breakfast Bowl with Mango Salsa

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 large Mango
• 1/4 cup Red Onion
• 2 tablespoons Cilantro
• 2 tablespoons Lime Juice
• 1 medium Avocado
• 1/4 cup Coconut Cream
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Measure the 1 cup of Quinoa into a fine-mesh sieve. Rinse the 1 cup of Quinoa thoroughly under cold running water for about 1 minute, or until the water runs clear. Drain well.
2. 2Combine the rinsed 1 cup of Quinoa and 2 cups of Water in a medium saucepan. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until all the 2 cups of Water has been absorbed and the quinoa is tender.
3. 3While the quinoa is simmering, prepare the mango salsa. Peel and dice the 1 large Mango into 1/2-inch cubes. Finely dice the 1/4 cup of Red Onion. Roughly chop the 2 tablespoons of Cilantro.
4. 4In a medium bowl, combine the diced 1 large Mango, diced 1/4 cup of Red Onion, chopped 2 tablespoons of Cilantro, and 2 tablespoons of Lime Juice. Stir gently to mix. Season the mango salsa with 1/4 teaspoon of Salt and 1/4 teaspoon of Black Pepper. Stir again.
5. 5Peel and slice the 1 medium Avocado into 1/4-inch thick slices.
6. 6Once the quinoa is cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa gently with a fork.
7. 7Divide the fluffy quinoa evenly among 4 serving bowls. Top each bowl with a generous portion of the prepared mango salsa and arrange the sliced 1 medium Avocado on top.
8. 8Drizzle the 1/4 cup of Coconut Cream over each bowl just before serving.

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