This is a great little breakfast that you can batch cook and have 4 servings ready for the week ahead. Anything that I can make lots of at once is good in my book, because I like being efficient in the kitchen and not spending my life cooking!
- 1 cup quinoa
- 2 cups coconut milk
- 1 - 2 teaspoons cinnamon
- 1 tablespoon rice malt syrup
- 1/2 cup desiccated coconut
- 4 tablespoons slithered almonds
Fresh fruit to serve - strawberries, blueberries, banana or sliced apple.
In a sauce pan over medium high heat, combine quinoa and coconut milk and bring to a boil. Once bubbling, lower heat to a simmer and cover with a lid.
Let cook for 12 minutes and then remove from heat and leave to rest with the lid on for 5-10 minutes.
Stir through cinnamon, coconut and rice malt syrup.
Divide between four jars. Before serving, top with fresh fruit and one tablespoon of slithered almonds.
Once cooled, store quinoa in the fridge for up to 3 days.
Quinoa is a great source of vegetarian protein and is a great way to fill yourself up with energy before a big day. My whole family loves this breakfast and I sometimes have a jar for afternoon tea!
What's your favourite way to use quinoa?
