Make-ahead coconut quinoa porridge
- 1 cup canned coconut milk
- 1 cup dry quinoa
- 4 pitted dates
- ⅓ cup coconut flakes
- ¼ cup sliced almonds
The night before: Combine coconut milk with an equal amount water in a small saucepan. Add quinoa and prepare according to package instructions. Let cool, then refrigerate in an airtight container until ready to eat.
Breakfast morning: Add quinoa to a microwave-safe bowl and heat through on high power, 1 minute.
Chop date and sprinkle on porridge along with coconut flakes and sliced almonds. Serve with additional coconut milk if desired.