Monday, February 6, 2012

Coconutty Quinoa

 

I used to have an oatmeal obsession.  However, last summer I discovered quinoa for breakfast and oatmeal moved down a spot on my list.  I love the consistency of quinoa and I think it keeps me satisfied longer.  It's also fun to play around with different combinations.  Here is one I came up with that I make often.  

If you like oatmeal, you must try this!


Coconutty Quinoa

1/2 cup quinoa, rinsed
1 cup water
1/4 cup coconut milk (refrigerated carton such as Silk, not canned)
1 heaping T natural peanut butter
1/2 tsp vanilla (or coconut extract if you're feeling particularly 'coconutty')
raw coconut nectar (or agave or maple syrup)
unsweetened coconut 
pecans

Add quinoa to boiling water and cook until most of the water is absorbed (roughly 10 minutes).  Add the coconut milk and stir.  After a minute or two, stir in the peanut butter and vanilla.  (I'm picky about the consistency, so at times I stream in additional milk to keep it creamy.)  Top with coconut nectar, coconut and pecans.  Serves two.

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