If you are like us, you thought that quinoa was just for savory dishes. Well, here is a delicious sweet quinoa alternative to old fashioned oatmeal (which we eat often). It’s nice for a tropical tasting change of pace.
(modification of original recipe from Cooking Light)
Serves 2
- ½ cup uncooked/dry quinoa
- ¼ cup canned light coconut milk
- ½ cup water
- 2 teaspoons light brown sugar, packed
- 1/8 teaspoon kosher salt
- 1 tablespoon shredded unsweetened coconut
- 1 tablespoon sliced almonds
- ½ cup fresh berries (blueberries, strawberries, raspberries, or blackberries)
Preheat oven (or toaster oven) to 400 degrees F.
Combine first 5 ingredients (quinoa through salt) in a small saucepan and bring to boil. Reduce heat to simmer on lowest heat setting, covered for 15 minutes or until all liquid is absorbed.
While quinoa cooks, spread shredded coconut and sliced almonds in a single layer on a foil lined small sheet pan. Bake at 400 degrees F for 5 minutes or until light golden brown (watch closely so that they do not burn).
Divide cooked quinoa between 2 bowls. Top each serving with the toasted coconut, almonds and fresh berries. Serve warm.
Nutritional Info/Serving: Calories 255, Fat 8 g, Protein 7 g, Carbs 41 g
21 Day Fix Container Equivalents/Serving: 1.5 Yellow, 0.5 Purple, 0.5 blue, 0.5 Orange
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