Coconut Breakfast Quinoa
Coconut Breakfast Quinoa with Banana Date Syrup(adapted from the Coconut Quinoa recipe in "The Inspired Vegan" by Bryant Terry)
This recipe creates a beautiful blend of hearty quinoa and warm fragrant coconut milk with a topping of sweet banana date syrup and fruit and spices of your choice. Try fresh sliced peaches and berries with a sprinkle of cinnamon. This quick breakfast is protein packed and naturally sweet.
Coconut Quinoa
Serves 2-3
1/2 cup canned coconut milk
1/2 cup water
1/2 cup rinsed quinoa (any color)
1 tbsp dried coconut (optional)
Banana Date Syrup
3 tbsp canned coconut milk
2-3 dates (de-pitted)
1 ripe banana
1/4 tsp vanilla extract (optional)
Blend all together in a food processor, blender or a magic bullet blender until smooth.
Bring the coconut milk and water to boil in a saucepan. Add the rinsed quinoa and dried coconut. Bring to a boil again, then lower to a simmer, cover and cook for about 20 minutes.
3 tbsp canned coconut milk
2-3 dates (de-pitted)
1 ripe banana
1/4 tsp vanilla extract (optional)
Blend all together in a food processor, blender or a magic bullet blender until smooth.
Bring the coconut milk and water to boil in a saucepan. Add the rinsed quinoa and dried coconut. Bring to a boil again, then lower to a simmer, cover and cook for about 20 minutes.
While the quinoa is cooking, prepare the banana date syrup.
When the quinoa is done, remove from heat and allow it to sit covered in the pot for five minutes. Fluff with a fork.
Scoop into a serving bowl and add some of the banana date syrup to taste. Top with additional fruit or nuts (i.e. peaches, berries, walnuts, bit of coconut milk, cinnamon) and serve.
Jessica loves nature, fitness and cooking. She loves to learn and share new information on all things sustainable. She believes in following the “4 Rs” of sustainable living: Refuse, Reduce, Reuse, Recycle. She also believes in the power of play and having fun outside more often, so get out and play!