These gluten-free quinoa and coconut pots are mixed with honey, Greek yoghurt and coconut milk, and topped with fruit – they make a fab brekkie on-the-go.
¾ cup white quinoa
400 ml canned light coconut milk
1 cup water
2 tbsp honey
2 x 200 g tubs Greek yoghurt
1 mango, chopped
125 g punnet fresh blueberries
- Rinse quinoa under cold water. Drain. Combine quinoa, milk, water and honey in a medium saucepan over a high heat.
- Bring to boil. Boil gently, stirring occasionally, for about 15 minutes, or until thick and most of the liquid is absorbed. Transfer to a heatproof bowl. Cool slightly. Cover. Refrigerate for 30 minutes.
- Stir half the yoghurt into quinoa mixture. Divide among four glass jars or containers (1-cup capacity). Top evenly with remaining yoghurt. Divide mango and blueberries over yoghurt. Seal and refrigerate overnight. Serve.