Monday, April 20, 2015

Coconut Almond Breakfast Quinoa

Here is another recipe that has been sitting on the back-burner for a while.  I came across it when I was in my quinoa-testing phase and it was one that just didn't get made for whatever reason.  Anyhow, glad it finally came out of the woodworks!  

I've been eating a lot of granola and oatmeal for breakfast, and this will be a good one to throw in the mix every now and again.  Yum!

Coconut Almond Breakfast Quinoa

1/2 cup quinoa, rinsed well and drained
1 cup light coconut milk (from a carton, such as Silk brand)
2 teaspoons brown sugar
1/4 teaspoon almond extract

For serving:
fresh berries
toasted coconut
sliced almonds
additional coconut milk
honey or agave syrup
additional brown sugar if desired

Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium-sized pot. Stir ingredients and bring to a boil. Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa). Stir a few times during cooking. If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered. Cook for 10-15 minutes, until liquid is absorbed. In the last few minutes of cooking, feel free to add a little more liquid (water is fine, or additional coconut milk) until desired consistency is reached. I prefer my breakfast quinoa on the soft side with enough liquid to make it more of a porridge.

Divide quinoa into bowls and top with fresh berries, toasted coconut, sliced almonds, and a splash of additional coconut milk. If desired, add a drizzle of honey or agave or a sprinkle of brown sugar for sweetness. Yields, about 4, 1/2 cup servings. 

Recipe Source:  Our Best Bites

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