Quinoa is one of the few plant foods with complete protein (the 9 quality proteins). Cooked with coconut milk and cardamom, it acquires a unique perfume and creaminess, very different from oat porridge.
Mediterranean
Quinoa Bowl with Coconut Milk, Mango and Cardamom
Quinoa bowl with coconut milk, mango and cardamom: exotic gluten-free protein breakfast, rich in all 9 quality proteins. Vegan and comforting.
- Spain
- Breakfast
- Light
- High fiber
- easy
5 min
Tiempo de Preparación
1
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 10 g
- Fiber 5 g
- Carbohydrates 58 g
- Fat 12 g
- Sodium 40 mg
Story behind the dish
Preparation
Quinoa Bowl with Coconut Milk, Mango and Cardamom is a preparation from Spain with easy difficulty. Reserve about 20 minutes in total (5 for mise en place and preparation, 15 for cooking). Follow the 5 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 80 g of white quinoa.
- Have ready: 200 ml light coconut milk.
- Have ready: 100 ml of water.
- Have ready: 100 g diced mango.
- Have ready: 1 teaspoon cardamom powder.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Rinse the quinoa well with cold water.
Rinse the quinoa well with cold water. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook quinoa with coconut milk
Cook the quinoa with coconut milk, water and cardamom over medium-low heat for 15 minutes until the liquid is absorbed. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Stir
Stir, add honey and more milk if you want it creamier. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
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Serve in a bowl with the diced mango on top.
Serve in a bowl with diced mango on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Garnish with toasted coconut and fresh mint
Garnish with toasted coconut and fresh mint. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Rinse the quinoa under the tap to remove the saponin and avoid a bitter aftertaste.
- Lightly toast the oats in a dry pan if you want a deeper aroma in pastries or breakfasts.
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