If you’re tired of oatmeal for breakfast then this recipe 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.
• 1/2 cup uncooked quinoa (certified gluten-free if necessary)
• 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
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 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.
Serves: 4 | Serving Size: 1/4 of dish
Per serving: Calories: 183; Total Fat: 4g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 84mg; Carbohydrate: 34g; Dietary Fiber: 4g; Sugar: 12g; Protein: 4g
Nutrition Bonus: Potassium: 269mg; Iron: 7%; Vitamin A: 0%; Vitamin C: 2%; Calcium: 2%