Mango Coconut Quinoa
This Mango Coconut Quinoa is a healthy and wholesome meal for lunch or dinner. It’s vegan and gluten-free. The ingredients are simple making it quick and easy. This recipe is part of my 3-day Cleanse, but I make it often because it’s creamy, healthy and satiating!
Servings Prep Time
1person 5minutes
Cook Time Total Time
10minutes 15minutes
Servings Prep Time
1person 5minutes
Cook Time Total Time
10minutes 15minutes
Ingredients
  • 2tsp coconut oil
  • 1handful (45g) spinach, chopped(about 1 cup tightly packed. You can also use kale)
  • 1/4cup (60 ml) canned coconut milk
  • 2tbsp (30ml) water
  • 1/2 lemon, juiced
  • 1cup cooked quinoa
  • 1/2cup mango, cubed
  • cayenne pepper, to sprinkle
  • sea salt, to sprinkle
Instructions
  1. In a skillet add coconut oil and chopped spinach (or kale). Sautee spinach on medium-high heat until wilted and bright green (approx. 3 minutes).
  2. Whisk coconut milk, water and lemon together. Add cooked quinoa and mango to skillet and pour in coconut mixture. Stir until warm and combined. Transfer to plate and sprinkle with cayenne pepper to taste, and a bit of sea salt.