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Breakfast Quinoa

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 10 mins
Total time 22 mins
Yield Serves 4
Like most whole grains, quinoa is surprisingly filling, but if you need more for breakfast, serve with an egg on the side.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.