Quinoa is such a polarizing seed. People either love it or hate it. I used to be one of the haters. I’ve made several quinoa dishes over the years, and until today, all of them had been savory variations.
In case you didn’t know, quinoa is a protein power house. A cup of uncooked quinoa packs an impressive 24 grams of protein. So when it comes to a breakfast with staying power, quinoa is a champ!
This is a quick recipe. You can easily whip it up in the morning before work, or even prepare it at night and re–heat.
The cinnamon adds warmth and the coconut milk makes it totally creamy and dreamy. Tossing in the strawberries adds a burst of bright flavor and pairs with the raw honey for a lovely sweetness.
- 1/2 cup quinoa (rinsed well!)*
- 1 cup full fat coconut milk
- 1 TB raw honey
- 1 tsp maple syrup
- 1 tsp cinnamon
- 4 strawberries, diced
*Be sure to rinse you quinoa before cooking it! Use a sieve or a strainer with cheesecloth and rinse your quinoa until the water is clear*
In a pot add your quinoa and cup of coconut milk and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed, for about 10 to 15 minutes.
While the quinoa is cooking, add the cinnamon, raw honey, and maple syrup and stir well. Let the quinoa finish cooking, remove from heat then add the strawberries. Dish into a bowl and enjoy!
*You can also top it with a little extra coconut milk for some added richness!*