½cuplight coconut milkor really whatever lowfat milk you have on hand - I just like the coconut flavor in this recipe
1cupdiced fresh mango
½cuplightly toasted unsweetened coconut flakes
For the quinoa:
Bring water to boil in a medium saucepan. Stir in the quinoa and reduce heat to a low simmer. Simmer uncovered until all of the water is absorbed and the quinoa looks like it is starting to sprout (this "sprout" is the germ of the quinoa). Remove from heat and stir in the coconut milk, vanilla, cinnamon and honey. Top with mango and toasted coconut and serve immediately.
If storing for later, store quinoa and toppings separately. Quinoa can be kept in the fridge for up to 5 days and tastes great cold. Add extra milk as desired.
For the toasted coconut:
Toast the coconut in a medium skillet on medium heat for about 5-6 minutes, stirring often, until it starts to smell fragrant and turn golden brown. Store in an airtight container at room temperature.