Coconut Quinoa and Cherry Compote with Toasted Almonds
Coconut Quinoa and Cherry Compote with Toasted Almonds

Photo Credit

whatscookinggoodlooking.com

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: 40 minutes

Nutrition Facts

Amount per serving:
Total Calories: 494
  • 254mg Sodium
  • 67g Carbs
  • 9g Fiber
  • 23g Fat
  • 18g Saturated Fat
  • 11g Protein
  • 141mg Calcium
  • 3mg Iron
494254mg67g9g23g11g18g

This dairy-free, gluten-free layered masterpiece is an incredibly tasty and healthy breakfast to take with you on busy mornings.

Ingredients:

  • For coconut quinoa:
  • 1 cup quinoa, rinsed
  • 1 cup almond milk
  • 1 can (16 ounces) light coconut milk
  • 1 pinch salt
  • For cherry compote:
  • 1 pound fresh or frozen cherries, pitted
  • 2 tablespoons water
  • 1 pinch salt
  • 1 pinch cardamom
  • 1 tablespoon maple syrup
  • 1/2 cup almonds
  • 1/2 cup shredded, toasted coconut

Directions:

Directions

1. To make coconut quinoa, place quinoa and almond milk in a medium sauce pan and bring to a simmer. Cook until milk has dissolved. Add coconut milk 4 ounces at a time, stirring gently until liquid evaporates. Add salt. (Do not let milk absorb completely. Leave a little so that it is nice and creamy.) Once you have achieved desired consistency, remove from heat, cover, and set aside.
2. To make cherry compote, place cherries in a medium frying pan with water, salt, and cardamom. Cook for 10 to 15 minutes until cherries have released their juices and sauce starts to thicken. When sauce has a thick consistency, add maple syrup and stir. Cook for another 2 minutes and remove from heat.
3. Toast almonds in a small frying pan over low heat until they just start to brown. Remove from heat.
4. To assemble in a 16-ounce mason jar (or two 8-ounce jars), layer in this order: coconut quinoa, cherry compote, toasted almonds, shredded coconut. Continue until you reach the top  of the jar. Enjoy warm, or store with a lid in an airtight container for several days in the refrigerator. Reheat if you like, or it is also great cold.

Recipe provided by Jodi of What's Cooking Good Looking

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