Due to an injury to my hand, I’ll be light on words this week (I’ll save that story for another time).
I’ve been, periodically, making a batch of quinoa at the beginning of the week, storing it in the fridge, and pulling it out during the week to toss in stir-fry or toast for salads. Lately, however, the ingenius idea to put a breakfast spin on it has been popping up on the internet and I jumped on it.
breakfast quinoa porridge with coconut milk and toasted almonds
1 1/2 cups coconut milk, divided (you may use a combination coconut/almond milk like I did)
1 cup quinoa
1 cinnamon stick, or 1 tsp ground cinnamon
1/2 tsp salt
2 Tbsp pure maple syrup
1/2 cup slivered or sliced almonds
rinse the quinoa in a fine mesh sieve under cold water and drain well.
In a medium saucepan, add 1 cup of the coconut milk, water, cinnamon stick, maple syrup, and salt. bring to a boil over medium heat, reduce heat to low and continue to simmer until moisture is absorbed and quinoa becomes light and fluffy, about 15 minutes. Keep an eye to make sure it doesn’t boil over. Remove from heat.
Meanwhile, place almonds in a small skillet or shallow pan. Heat over low heat, tossing occasionally, until a light golden color. Remove from pan to a tea towel or napkin to stop cooking.
Thin quinoa with remainder of coconut milk if desired. Serve in individual bowls. Top with toasted almonds, berries, and/or chopped, dried fruit.