Breakfast Quinoa

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."

Really tasty but I could've eaten the whole thing in one serving, it was tiny.

This was delicious. I will probably have it on a regular basis for breakfast. Very easy and it will store well in the fridge too.

I thought this was good too but there were not 4 servings at a half cup each. This not cannot be correct since there was only a 1/2 cup of quinoa and though it expands it does not triple.

Very good; but I agree that the suggested number of servings would make for very small portions. My husband and I ate all of this in one sitting. The toasted coconut was surprisingly tasty and added enough crunch so that nuts were unnecessary. I didn't have brown sugar so I used 1/2T sucanat, and topped it with blueberries. At just under 400 calories (for basically 2 "servings") this leaves not much room for anything else, but it's a nice change from oatmeal and I would make it again.

Tasty, but there is no way this makes four servings. I only managed to get two half cup servings of cooked quinoa out of it.