Description
Coconut milk, roasted pecans and a swirl of strawberry jam make this breakfast quinoa feel indulgent.
Ingredients
- ½ cups Dry Quinoa, Rinsed
- ¾ cups Canned Light Coconut Milk, Plus More For Drizzling
- 2 teaspoons Vanilla Extract
- ½ teaspoons Cinnamon
- 1 pinch Salt
- 3 Tablespoons Good Quality Strawberry Jam
- Handful Chopped Nuts (I Used Almond Slivers And Pecans)
Preparation
Place the quinoa, coconut milk, vanilla, cinnamon and salt in a small saucepan and bring to a boil. Reduce heat to low, cover the pan and simmer 12-15 minutes or until most of the liquid is absorbed.
Fluff quinoa with a fork then divide it evenly between two bowls. Gently swirl in 1 1/2 to 2 tablespoons of jam into each bowl. A light touch leaves yummy pockets of jam tucked into the quinoa rather than a big blob of pink quinoa! If desired, sprinkle with assorted chopped nuts. Serve warm with additional drizzles of coconut milk.
Recipe adapted from How Sweet Eats.
