***This recipe and post has been moderately updated since its original post date in the Fall of 2013***
Earlier in the summer my husband and a bunch of his buddies competed in a Tough Mudder race. For those of you not familiar with this event, basically it is several hours of self-inflicted human torture in mud and guck all in the name of charity. This most recent race was extra brutal as it was one of the hottest days on record! I have to be honest… it was super painful to watch. Happily, Hubs did well and finished in terrific time with all of his bones still in tact. I’m sure he contributes his excellent performance to his being in peak shape. I, however, like to think that it was all courtesy of my protein-packed, amazingly delicious breakfast I had made for him that morning. 🙂
This recipe is one of my favorite quick go-to cooked breakfast options. Kids love it and the health benefits are outrageous.
You can easily substitute the coconut milk for your milk of choice (I usually use almond milk), but I wanted to use coconut milk the morning of his race as it is rich in B vitamins, iron and potassium (key ingredients to help fuel an active body). Plus, I love any excuse I can use coconut milk in food for him – he actually hates coconut milk but for some reason, doesn’t mind it at all in this recipe (ummmm…. probably because its awesome and amazingly delicious and he is just being a picky baby.. just saying’). Just remember to do a bit of research on canned products and brands that contain BPA and avoid, avoid, avoid.
For a how-to soak and rinse quinoa properly, see my quinoa cooking guide.
Enjoy this recipe and play around! You don’t need to stick to coconut milk or any of the toppings suggested… the quinoa is your canvas.
- 1 cup quinoa, soaked, rinsed and dried
- 1 3/4 cup unsweetened organic coconut milk *can be substituted for any other milk*
- 1/8 teaspoon ground cinnamon (optional but super yummy)
- Pinch of sea salt
- 1 tablespoon organic maple syrup (more to taste if desired)
- 1 cup assorted organic berries (washed, stemmed (if applicable) and halved (if applicable))
- 1/2 cup soaked and dried almonds, rough chopped (or toasted)
- desiccated unsweetened coconut (optional)
- Bring coconut milk (or choice of non-dairy milk alternative) to a low boil and stir in the quinoa.
- Add the salt and cinnamon and syrup.
- Lower the heat, cover and simmer on super low for about 12-15 minutes until the quinoa is plump.
- Taste for sweetness, adding a bit more syrup or milk if desired.
- Serve with the berries and chopped almonds and coconut (if desired)