Hands-on time: 10 minute
Total time: 22 Min
Recipe found in Cooking Light (June 2013)
|Breakfast Quinoa...beyond good.|
I've been terrible with posting recipes. Sorry. Yes, I'm still cooking and have found some AMAZING QUICK, HEALTHY dishes out there. I have a HUGE bin full to prove it. All the recipes sit in there. My goal this weekend is to clean it out and keep the ones I know we all loved, that were under 20 minutes and put them in a binder - 7 recipes per week. Then I plan to create a grocery list and plan out about 2-3 months of recipes and then recycle through. I won't have to plan as much. I won't have to write lists as much. It'll all be THERE and done. And I know we'll be eating healthy, which is very important to me. It's just finding the time to do it. I know I will though.
Anyway, I made this breakfast last Friday morning. For one, our kitchen smelled ridiculously good. For two, this tasted SO SO SO good. For three, Karl AND Jackson absolutely LOVED. LOVED.
I doubled the recipe (BTW). The recipe typed below just didn't seem like enough. Glad I doubled it.
1/2 cup uncooked quinoa
3/4 cup light coconut milk
- Preheat oven to 400°.
- Place quinoa in a fine sieve, and place the sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain quinoa. Repeat the procedure twice. Drain well. Combine quinoa, coconut milk, 2 tablespoons water, brown sugar, 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 the last 2 minutes of cooking.
- While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400° 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.
Jackson's reaction: "ohhhh!" *mows down*