Tropical Fruit and Quinoa Breakfast Bowl

1. Cook the Quinoa Base

1. Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water to remove any bitter natural coating.
2. In a medium saucepan, combine the rinsed quinoa, light coconut milk, water, a pinch of salt, and ground cinnamon.
3. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes until the liquid is absorbed and the quinoa is tender.
4. Remove the saucepan from the heat, leave covered for 5 minutes, then fluff the quinoa gently with a fork.

2. Prepare the Fresh Fruit

1. While the quinoa is simmering, peel and cut the mango into bite-sized cubes.
2. Peel and slice the kiwis into neat rounds or half-moons.
3. Slice the banana into coins just before assembling to prevent browning.

3. Assemble and Serve

1. Divide the warm coconut quinoa between two shallow serving bowls.
2. Arrange the diced mango, sliced kiwi, and banana over one half of each bowl in neat sections.
3. Scatter the toasted coconut flakes and chia seeds across the top for texture.
4. Drizzle with honey or maple syrup to taste, garnish with fresh mint leaves if desired, and serve immediately warm or at room temperature.