FoodWage
BREAKFAST QUINOA
If you’re tired of oatmeal for breakfast then this recipe by Cooking Light is a must-try! As a whole grain, quinoa is surprisingly filling and appetizing, especially served with a helping of strawberries, bananas and toasted coconut.
Ingredients for servings
-
0.100 cup uncooked quinoa (certified gluten-free if necessary)
-
0.150 cup light coconut milk
-
0.400 tablespoons water
-
0.200 tablespoon light brown sugar
-
0.030 teaspoon salt
-
0.050 cup flaked unsweetened coconut
-
0.200 cup sliced strawberries
-
0.200 cup sliced banana
Quinoa
Directions
Preheat oven to 400°F.
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 0.5 cup quinoa mixture in each of 4 bowls. Top each serving with 0.25 cup strawberry slices, 0.25 cup banana slices, and 1 tablespoon toasted coconut. Serve warm