As soon as I saw this recipe for breakfast quinoa I’ve been wanting to make it. I love quinoa, but I always make it with savory flavors. This seemed like the perfect recipe to try with sweet flavors and to add to my breakfast rotation.
While I couldn’t eat it every day, I really enjoyed the flavor. Also, it was pretty filling, which is a bonus, especially for such a healthy breakfast.
you will need:
½ cup dry quinoa, rinsed
1 cup coconut milk (I used Trader Joe’s lite)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon sugar
pinch of salt
2 bananas (or other fresh fruit you have on hand)
pecans, chopped (if you have them)
Combine the quinoa, coconut milk, vanilla, cinnamon, sugar and salt in a small saucepan and bring to a boil. Reduce heat to low, cover and let simmer for about 20 minutes. When the quinoa is ready, you will see it fluff out a bit and expand. Taste to test – if it’s still crunchy, it needs more time to cook.
Divide cooked quinoa between two bowls and top with sliced fruit and nuts. Drizzle with extra coconut milk and sprinkle with cinnamon.
*I didn’t have pecans when I made this, and I didn’t find it lacking. It was great without them!
time: 25 minutes
slightly adapted from: How Sweet It Is