You may not have thought to serve quinoa like oatmeal, but it’s delicious as a warm breakfast cereal. Like most whole grains, quinoa is surprisingly filling; but if you need more for breakfast, serve with an egg on the side.
1/2 cup uncooked quinoa
3/4 cup light coconut milk
1 tablespoon brown sugar
2 tablespoons water
1/8 teaspoon salt
1/4 cup flaked unsweetened coconut
1 cup sliced fresh strawberries
1 cup sliced banana
Est. added sugars 3g
How to Make It
Preheat oven to 400°F.
Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together 30 seconds; rinse and drain quinoa. Repeat procedure twice. Drain well. Combine quinoa, coconut milk, brown sugar, 2 tablespoons water, and salt in a medium saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is absorbed, stirring occasionally. Stir mixture constantly during last 2 minutes of cooking.
While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400°F for 5 minutes or until golden brown. Cool slightly.
Place about 1/2 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup strawberry slices, 1/4 cup banana slices, and 1 tablespoon toasted coconut. Serve warm.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice