Quinoa has been cultivated in the Andes for over 5,000 years but (some) people are just waking up to its varied nutritious qualities. A huge source of protein, this round tiny seed has plenty of iron, magnesium and fiber and is a great substitute for pasta, rice and other cereals. Who wouldn't swap their boring cereal bowl for a delicious Creamy Strawberry Quinoa and Coconut Breakfast?
1. Gather the ingredients
- 1 cup of quinoa
- 2 cups of water
- 1/3 cup coconut milk (or almond milk)
- 1 cup frozen or fresh berries
- 1 teaspoon vanilla
- 3 tablespoons coconut flakes
- 1/2 teaspoon cinnamon
2. Wash the quinoa
Rinse the quinoa under running cold water in a fine-mesh strainer or just put it in a pot with a lot of water, stir, and let it sit for 10-20 minutes. Pour off the water slowly and don’t worry if some grains float or escape, but most will stay down. Rinsing is for cleaning and washing off quinoa’s natural coating (saponin), which has a bitter taste.
Rinse and boil. Use the 2:1 liquid to quinoa ratio. Add more water if you need to, we want to obtain a creamy texture.
4. Add the coconut milk
Add coconut milk (or any vegan milk) and a few drops of vanilla flavoring and stir.
5. Add the berries
Add a cup of frozen, or fresh, berries into the mix.
Serve with sprinkled coconut flakes and some cinnamon for extra fragrance. Fresh lemon zest, maple syrup and chocolate chips will also go well with it. Enjoy!
Photos by Ana Lisa Alperovich for Inhabitots