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Creamy Coconut Quinoa

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Creamy coconut quinoa to serve as a base for a breakfast bowl or to eat on its own!

Ingredients

Scale
  • 1 Cup uncooked quinoa (I used tricolor because it is what I had on hand) rinse if necessary
  • 13.5 ounce unsweetened Coconut Milk
  • 1/4–1/3 Cup of Water
  • 1/4–1/3 Cup of unsweetened Almond milk (I use the almond cashew blend because its what was in my refrigerator)
  • 1 heaping teaspoon Cinnamon
  • 1 1/2 teaspoon Vanilla Extract
  • 1/4 Cup shredded unsweetened coconut

Instructions

  1. In a saucepan, combine coconut milk, water, cinnamon, and vanilla extract together and bring to a boil.
  2. Reduce liquid to a simmer and add quinoa. Stir to combine, and lower heat to simmer.
  3. Add almond milk  and shredded coconut and cook until liquid is absorbed. I stirred frequently but not like you would with risotto.
  4. (In Kristy’s recipe here is where she added collagen peptides…I did not)
  5. Scoop into a bowl and top with whatever your heart desires.
  6. Give yourself a hug from me.

Find it online: https://mythankfultable.com/2020/03/18/step-away-from-the-cheez-its-and-make-yourself-this-coconut-quinoa/