Tricolor Quinoa Coconut Breakfast
Preheat toaster oven to 300F.
In a saucepan, combine quinoa with ¾ cup water and cover with a tight fitting lid. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
Roast pecans in oven until fragrant and toasty, 5-7 minutes. Set aside.
When quinoa is ready, turn off heat and let stand 5 minutes.
Fluff quinoa with a fork. Add coconut milk, dates, salt, cinnamon, ginger and vanilla extract to quinoa and return to a low heat, stirring and cooking until creamy and thoroughly warmed, 3-5 minutes.
Divide into two bowls. Top off with additional coconut milk (or other non-dairy/milk of choice), toasted pecans and fresh fruit.
- ½ cup light coconut milk
- 2 Medjool dates, pitted and diced
- ¼ teaspoon vanilla extract
- ¼ cup raw pecans, roughly chopped berries, to serve
Calories 620, Calories from Fat 250, Total Fat 28g, Saturated Fat 13g, Trans Fat 0g, Cholesterol 150mg, Sodium 890mg, Total Carbohydrate 52g, Dietary Fiber 4g, Sugars 5g, Protein 39g.*
Like the recepie? Add all associated ingredients to your bag