Breakfast Quinoa

Breakfast Quinoa Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Like most whole grains, quinoa is surprisingly filling, but if you need more for breakfast, serve with an egg on the side.

Yield:

Serves 4
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 22 Minutes

Nutritional Information

Calories 178
Fat 5.5 g
Satfat 3.8 g
Monofat 0.4 g
Polyfat 0.8 g
Protein 4.4 g
Carbohydrate 30.4 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 89 mg
Calcium 22 mg

Ingredients

1/2 cup uncooked quinoa
3/4 cup light coconut milk
2 tablespoons water
1 tablespoon light brown sugar
1/8 teaspoon salt
1/4 cup flaked unsweetened coconut
1 cup sliced strawberries
1 cup sliced banana

Preparation

1. Preheat oven to 400°.

2. 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.

3. 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.

4. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Christine Burns Rudalevige,

Cooking Light

June 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note