Breakfast Quinoa by TRobinson

Source: Cooking Light


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


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.

Servings: 4

Nutrition Information (per serving):
Calories 178
Fat 5.5 g
Saturated Fat 3.8 g
Sodium 89 mg
Carbohydrates 30.4
Fiber 3.7 g
Protein 4.4 g