Hello, friends! Recently I came across this recipe, and just knew I had to try it. Quinoa was definitely an acquired taste for me, but now I love it! I think the texture is what weirded me out to begin with, but now I find that it is a tasty variation of plain, boring rice. And it is gluten-free, too! I hope that you enjoy this Cinnamon Coconut Breakfast Quinoa Recipe as much as I do! This item is a staple on my my PiYo meal plan.
1/2 cup dry quinoa, rinsed
3/4 cup canned lite coconut milk + more for drizzling (use full-fat if you desire; it is a healthy fat!)
2 teaspoons vanilla extract
1/2 teaspoon cinnamon + more for sprinkling
pinch of salt
1 banana, chopped (optional)
1/3 cup toasted pecans, chopped (optional)
1. Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil.
2. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
3. Divide quinoa into two bowls then cover with bananas and pecans, if desired, and a few extra drizzles of coconut milk.
If you try this recipe, or have another breakfast quinoa recipe, would you please share it with me in a comment? 😀