This dish makes a great gluten-free breakfast alternative to
Bircher muesli if you serve it topped with chunks of fresh mango.
Or opt for sticky glazed mango cheeks instead, as we have, and
enjoy it for dessert.
160 gm (1/3 cup)quinoa4fresh dates, pitted and finely choppedScrapedseeds of 2 vanilla beans or 2 tsp vanilla extract½ tspground cinnamon625 ml (2½ cups)canned organic coconut milk1mango, diced Sticky mango2mango cheeks60 gmcoconut sugar80 ml (1/3 cup)coconut milkJuiceof 1 lime
Rinse quinoa under running water, then combine in a saucepan with dates, vanilla, cinnamon, 500ml coconut milk and 250ml water. Bring to the simmer, stirring occasionally, until quinoa is tender (15-20 minutes). Remove from heat then add remaining coconut milk and diced mango, and stir. Refrigerate until required.
For sticky mango, heat a frying pan over high heat. Press cut sides of mango cheeks into sugar, then place sugar-side down into frying pan and cook until caramelised (2-3 minutes). Remove mango from pan (set aside), then add coconut milk, lime juice and 50ml water to pan and stir to combine, then set aside to cool.
Serve coconut quinoa topped with grilled mango cut into wedges and pan juices drizzled over.