QUINOA-COCONUT CABBAGE BOWLS

'Some details really matter'

Serves 5-6 

Bowls:

  • 1 cup quinoa (cooked previously)
  • 2 apricots
  • 1 cucumber
  • 1/2 cup raisins
  • Fresh berries (blueberries...)
  • Fresh mint leaves
  • 2 or 3 tbsp agave or maple syrup
  • Cinnamon
  • A pinch sea salt

Homemade Coconut Milk:

  • 3 cups coconut shred
  • 6 cups hot water
  • 1 tsp vanilla powder
  • A pinch sea salt

This recipe has a little story behind it... I met Lola Giardino, Nona Bruna this summer in Barcelona. I have been in love with her ceramics for a while and finally i got the opportunity to met her at her atelier. We made these quinoa-coconut cabbage bowls as a healthy breakfast option, that we enjoyed with fresh fruits, cucumber, raisins... You can also make a salty recipe out of them, by changing the fruits for some veggies: zucchini, mushrooms, spinach... Then adding the raisins and the coconut milk, perhaps with some curry powder in it, we thought we might be delicious as well!

Clean and cut the apricots and cucumber in small pieces. Separate the cabbage leaves and rinse them under water. Chop the mint leaves. 

To make the milk, combine the coconut and hot water (you need to heat the water previously) in a blender. Let it rest for a couple of minutes before mixing. Now add the vanilla, salt and mix for a couple of minutes. Using a cheese clothe or nut milk bag, pour the milk and squeeze out the coconut. Transfer the milk into a clean jar and store in the fridge (you can keep it for 4-5 days in the fridge or place in a airtight container and frozen it).

Note: You can also make the milk out of fresh coconuts, using the meat and water of one coconut, and one and a half cup of filtered room-temperature water. Then, the process is the same as the one explained previously.

Place the cooked quinoa in a saucepan, add one/ one and a half cup coconut milk, agave or maple syrup, a pinch of sea salt and some cinnamon.Cook in medium-low heat and bring to boil stirring constantly with a spoon. Keep in mind that we are making a porridge. Add more milk if needed. Once ready, remove and let it cool.

To make the bowls, add some spoons of quinoa porridge, fresh fruits, mint, berries, raisins... For a sweeter taste drizzle them with more syrup and as a final touch, sprinkle some extra coconut shred and perhaps your favorite nuts and seeds.