Mango Horchata Breakfast Quinoa

Ingredients

• 1 cup quinoa, I prefer red because it is slightly crunchier
• 1/2 cup vanilla soymilk (I used Silk very vanilla)
• Dried coconut flakes, chopped- unsweetened or only lightly sweetened (I used Costco's 'young coconut,' but Bob's Red Mill has unsweetened coconut flakes as well)
• 1/3 cup dried mango, finely chopped (preferably unsweetened)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom, optional

• 1/4 cup chopped walnuts

Prep

• Put everything except the walnuts in a pot on the stove with 2 cups of water, and cover with a lid.
• Bring to a boil, and then cover and turn down to a simmer.
• Simmer on low until all liquid is absorbed, adding more if the quinoa is still too crunchy for your liking (about 30 minutes)
• Add honey or sugar if it's not sweet enough for your liking.
• Serve warm or cold, topped with walnuts. Sliced almonds or more coconut is also a good choice

I chose to add an extra 1/2 cup of water at the beginning because I know I like my quinoa a little mushier when it's for breakfast.