Quinoa and Coconut Milk Porridge with Mango
A vegan breakfast for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 483 kcal, 11g protein, 58g carbs, 21g fat and 7g fibre per serving (approximate)
- About 25 minutes, preparation and cooking
- Estimated cost £1.24–£2.77 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 60g quinoa
- 200ml light coconut milk
- 80g mango chunks
- ½ tsp cinnamon
- 1 tsp maple syrup
Method
- Rinse the quinoa in a sieve, then put it in a small saucepan with the light coconut milk and cinnamon.
- Bring to a gentle simmer and cook for 15-20 minutes, stirring often, until the quinoa is tender and creamy. Add a splash of water if it gets too thick.
- Spoon into a bowl, top with the mango chunks and drizzle over the maple syrup.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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