Servings 2 servings
Ingredients
- 1 (13.66-oz.) can unsweetened coconut milk
- 1/2 cup water
- 1 cup uncooked quinoa
- 1 Tablespoon honey (optional)
- Yogurt or milk, for serving
- Assorted fruit, for topping
- Assorted nuts, for topping
- Nut butter, for topping
Instructions
- In a medium saucepot set over medium heat, stir together the coconut milk, water and quinoa. Bring the mixture to a boil then cover the saucepot, reduce to a simmer and cook, covered, until all liquid is absorbed, about 15 minutes.
- Lightly fluffy the quinoa with a fork then stir in the honey (optional). Divide the quinoa into serving bowls.
- Serve with your choice of milk or yogurt then top with assorted fruit, nuts or nut butter.
Notes
- If you prefer slightly sweetened quinoa, add a tablespoon of honey to the cooked quinoa. Adjust the amount to your taste preferences or skip it altogether if you prefer a less sweet bowl.
- Cook a batch of quinoa in advance and store it in the refrigerator for up to 4 to 6 days. Having cooked quinoa stored in the fridge makes assembling the breakfast bowls a total breeze.
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