When I cook, I like to look at my cupboard of ingredients, and combine them in new ways. I know it’s common to prepare quinoa as breakfast porridge rather than a savory part of your dinner plate, but I had yet to try it.
When I brainstormed the idea of a sweet quinoa dish, I immediately thought of coconut. A friend of mine from Nicaragua said her mom prepares this almost daily, so I went forward with my experiment.
This hearty breakfast bowl is packed with protein from both the almond butter and the quinoa and is sure to keep you full for hours. The spices make it sweet without even adding fruit, though you most certainly could!
Super-Filling Coconut Almond Quinoa
- 1/2 cup quinoa, rinsed
- 1 cup coconut milk
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 2 tbsp almond butter
- Handful of coconut flakes
- Drizzle of honey or agave if desired
Bring the quinoa and coconut milk to a boil. Stir in the spices.
Cover and simmer on low for about 15 minutes.
Remove from heat. Put the quinoa in a bowl and add almond butter and sprinkle coconut on top.
Caution: you might fill up quickly and need to save half for tomorrow’s breakfast!
By: Andy Jacobs