A healthy, and long-term sustainable, diet starts with eating a good breakfast. Heads up: adding sliced roasted almonds or chocolate chips can make this recipe taste even more amazing.
Ingredients
- 1/2 cup uncooked quinoa
- 3/4 cup light coconut milk
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1/4 cup unsweetened coconut flakes
- 1 cup sliced strawberries
- 1 banana, sliced
Directions
- Rinse the quinoa: Pour quinoa in a bowl and fill the bowl with water. Using your hands, rub the grains together for 30 seconds, then drain the water. Repeat the procedure twice.
- Combine quinoa, coconut milk, 2 tablespoons water, and brown sugar in a pan, and bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is absorbed, stirring occasionally.
- Optional: if desired, toast the coconut flakes in the oven. While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400° for 5 minutes or until golden brown. Let cool.
- Place the cooked quinoa in a bowl and top with strawberries, bananas, and coconut flakes. Enjoy!