This breakfast recipe was a hit with my family. The kids and I love it. Yummy! I am still thinking about it and want to eat it again. Even my husband who has stayed away from Quinoa so far finally started enjoying it. I also realized that I needed to really wash quinoa properly before cooking or the cooked quinoa will have a bitter residue. So, if you are having problems with the taste, make sure you are rinsing quinoa properly to get rid of the natural saponin coating. It is difficult to rinse quinoa using the normal colander since the holes are a bigger than the grain so what I do is put some in a container, add some warm water, rinse water, rub the quinoa and tilt and the container and pour the water out. I do loose a few quinoa grains in this process, but I find this to be the most efficient way.
This recipe also makes a great dessert. Here’s how to make it (serves 2 adults and 2 kids):
3 cups vanilla coconut milk
1 cup uncooked quinoa
1/2 cup sweetened coconut flakes
1 cup blueberries
1/2 tbsp butter
2 pieces of cinnamon
1) Rinse the uncooked quinoa grains in warm water to remove the saponin.
2) Place a pot on medium heat and add butter.
3) Add the washed quinoa, cinnamon sticks, and 2 cups of coconut milk to the pot and cook based on the instructions on the packaging. It should take about 20 minutes for the quinoa to cook and become fluffy.
4) Puree the blueberries in a blender.
5) Add the pureed blueberries, shredded coconut and the remaining coconut milk to the cooked quinoa.
6) Serve warm!
I used the following brands for this recipe:
Bob’s Red Mill – Plain Quinoa
Silk PureCoconut Vanilla Coconut Milk
Ralph’s Coconut Flakes