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!
1handful (45g)spinach, chopped(about 1 cup tightly packed. You can also use kale)
1/4cup (60 ml)canned coconut milk
cayenne pepper, to sprinkle
sea salt, to sprinkle
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).
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.