Like most whole grains, quinoa is surprisingly filling, but if you need more for breakfast, serve with an egg on the side.
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
How to Make It
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.
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Loved the quinoa in this recipe made with coconut milk and brown sugar. I doubled the recipe since many reviewers said it didn't make very much and ate it for breakfast for a few days. Really good and convenient! I omitted the bananas because I love strawberries. I'll be making this again!
Phenomenal! I thought I hated quinoa -- the first time I made it, it reminded me of a bowl of goat hair -- but this was VERY good. I loved the textures together and it kept me full for a long time. I'm now a quinoa convert. Even my 2 year old ate it, which is kind of amazing.
This was a very good recipe. The two minute beating at the end really enhances the texture. I eat a lot of oatmeal so this is a nice change. Not sure I will totally transition but this is a nice alternative. The serving size does seem incorrect. There was enough for my husband and myself. Overall, a good solid, any day of the week recipe.
Yummmmmy. Outstanding based on taste and satisfaction. I would be delighted to make this and serve to company. However, I agree with others, that this does not equal 4 servings of 1/2 cup each. Each time I have made I end up with 1 cup of cooked quinoa. So will have to refigure the nutritional information.
Delicious! Based on the comments of others, I made more-using a cup of quinoa and a can of coconut milk. I cannot find lite coconut milk in Paris so used the whole type they had. Added some chopped cashews instead of coconut flakes and topped with yogurt and bananas. We loved the "new" flavor and now have plenty left for breakfast tomorrow when I will add some blueberries and or strawberries too. And yes, I will be going to the gym this morning!
I made a larger quantity of this quinoa so I could store it in the fridge and eat some for breakfast a few days this week. I used 1 full cup of quinoa and about 2.5 cups of lite coconut milk. I used extra liquid because I was looking for a porridge consistency, something with just a little liquid still unabsorbed. This adds a bit of fat, but not really enough calories for me to consider a 1/2 cup serving overly caloric. This also helped to make the servings go farther, a remedy to what other reviewers found disappointing about the recipe. I wanted to try to get a chai flavor, so I cooked the quinoa with about 7 cardamom pods and a cinnamon stick. I'm wondering if adding ground spices would have actually worked out better in the end, as the coconut milk flavor still dominated the dish. I subbed in blueberries for strawberries, and skipped the bananas. I was pleased. I think I'd have to tweak this recipe more to make it "worthy of a special occasion," but it is a "good, solid recipe."