Breakfast Quinoa Recipe

 

Breakfast Quinoa

1 ½ cups quinoa, rinsed really well (if you don’t rinse it, it will be bitter)

3 cups coconut milk (I used canned because it was all I had.  Or you can use almond milk, I am just a coconut nut!)

Rinse the quinoa well in a tightly weaved wire strainer.  Put the quinoa along with the coconut milk in a saucepan and bring to a slight boil.  Reduce the heat to a simmer for about 12-15 minutes. Remove from the heat and DON’T TOUCH THE LID!!  Let it stand for 5 minutes off the heat. You can do some warm up lunges while you wait if you are an impatient little athlete.  After the 5 minutes, take a fork and fluff up the quinoa. Now you are ready to make some topping magic happen. I topped mine with chopped up pecans, unsweetened coconut flakes, fresh raspberries and a drizzle of maple sirup.  Other toppings ideas include:

  • raisins

  • any nut (walnuts, almonds, pumpkin seeds, sunflower seeds, macadamia, cashews)

  • chopped dates or dried cranberries, blueberries, cherries, papaya)

  • berries (blueberries, blackberries, strawberries)

  • peanut or almond butter (mix it in or place a spoonful on the side of the bowl)

  • mini chocolate chips (along with the aforementioned peanut butter….ah, yes please!)

  • chopped apples

  • sliced bananas

  • drizzle of honey or blackstrap molasses

  • cinnamon

  • vanilla

***Get creative and let me know if you find flavor combinations that truly rock!