During our trip to Dallas two weeks ago, a fellow Dietitian friend asked if I would post my recipe for breakfast quinoa. I had mentioned it in my Swimsuit Slimdown post but failed to post the recipe as this breakfast staple had yet to be photographed....
Quinoa is what I like to call the "something for everyone grain." It's gluten-free, so it's a great option for people with Celiac disease or gluten intolerance. It's high in protein and has some calcium, making it a nutrient-dense choice for vegetarians. High fiber and protein content means it's filling and will sustain you to your next meal, and it tastes pretty good too! What's not to like?
If you can't get enough quinoa and want a nutrient-dense breakfast, this recipe is for you. If you've never had quinoa for breakfast, this might be an acquired taste but will perfect for those of you who don't mind slightly sweet breakfast options.
Here's a few notes on the recipe:
- If this is your first time trying quinoa, buy just what you need for the recipe from the bulk section so you can see if you like it first.
- Make sure to rinse the quinoa thoroughly in a fine strainer before cooking - quinoa has a somewhat bitter coating that rinsing helps remove.
- Remember when cooking quinoa, follow the 2:1 ratio - 2 cups of water for every 1 cup of quinoa
- Store the creamy breakfast quinoa in an airtight container separate from the mango and toasted coconut. When you are ready to eat it, add milk as desired and then add the toppings.
Creamy Breakfast Quinoa with Mango and Toasted Coconut
- 1 cup uncooked quinoa rinsed in a fine strainer
- 2 cups water
- ½ cup light coconut milk or really whatever lowfat milk you have on hand - I just like the coconut flavor in this recipe
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3 Tablespoons honey
- 1 cup diced fresh mango
- ½ cup lightly toasted unsweetened coconut flakes
For the quinoa:
- Bring water to boil in a medium saucepan. Stir in the quinoa and reduce heat to a low simmer. Simmer uncovered until all of the water is absorbed and the quinoa looks like it is starting to sprout (this "sprout" is the germ of the quinoa). Remove from heat and stir in the coconut milk, vanilla, cinnamon and honey. Top with mango and toasted coconut and serve immediately.
- If storing for later, store quinoa and toppings separately. Quinoa can be kept in the fridge for up to 5 days and tastes great cold. Add extra milk as desired.
For the toasted coconut:
- Toast the coconut in a medium skillet on medium heat for about 5-6 minutes, stirring often, until it starts to smell fragrant and turn golden brown. Store in an airtight container at room temperature.