Quinoa, or as I like to sound it out for those who have no idea how to pronounce this superfood grain… it’s KEEEE-N-WAHHH. There, did that help!? I remember seeing going gluten free (almost 3 years ago now) and everyone I knew kept telling me.. “WELL… at least quinoa and rice are naturally gluten free, just eat those!” I thought to myself, okay rice I know and love, but qunioa what is this?! You could imagine how I sounded asking workers at the grocery store for KINOWA (yup that’s how I pronounced it… OOPS) You live and you learn right?!?!
Last year, when I had to explore with my diet (doctors ordered), I had to take out all grains for almost 6-8 months to allow my small intestines to heal, and allow them to repair to the point where I could digest food properly again, and absorb my vitamins, something that had not been happening. When I did so, I had to add back one grain at a time, and quinoa was first on the list! Did you know quinoa is a superfood? It’s super nutrient dense, and is technically considered a seed, not a grain! Now that I was able to add quinoa back, I had to get creative! I was sick of eating eggs for breakfast like I had for the past 6+ months. EACH. and EVERY. Day.
I decided to turn the quinoa into a breakfast food! Why not try and substitute my beloved oatmeal in!? Here’s my spin on breakfast quinoa!
Coconut Breakfast Quinoa
Ingredients: (Makes 3-4 Servings, Depending on Serving Size: I generally do 3/4 cup servings; and this serves 3)
- 1 tablespoon Coconut Oil
- 1 cup Dry (Prewashed) Quinoa
- 3 cups Coconut Milk (I used 45 calorie unsweetened vanilla, So Delicious Brand)
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Vanilla Extract
- 4 teaspoons Agave, Honey, Maple Syrup (I used Maple Syrup)
- Dash of Sea Salt
First, take a medium size sauce pan and put it over medium heat, then add in the quinoa, and coconut milk. Add in the coconut oil, cinnamon, nutmeg, and your sweetener of choice! Let sit, for about 5 minutes over medium heat, periodically stirring. Wait for the quinoa to boil, and cook fully, the quinoa should be translucent, when finished and fluffy! You may need to add more coconut milk if necessary depending how long it takes to cook, I find it varies brand to brand. When the liquid is pretty much dissolved, and the quinoa is finished take it off of the heat, and let cool.
Serve with fresh berries, or any fruit of your choice, I like to add an extra dash of cinnamon on top, as well as an additional splash of coconut milk! Serve hot or cold, I prefer hot!