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Coconut Quinoa Porridge

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You’ll be proud to know that since confessing to you my inability to break out of my breakfast routine,I’ve tried a good number of new breakfast dishes.  I’ve even found a few worthy of being added to my regular weekly line up (Hot Banana Quinoa Cake has become a regular and this Snickerdoodle Oatmeal was a favorite  until my Mom finally reclaimed her ancient hand mixer).  I’m happy to say that I’ve discovered quinoa at a breakfast food.  Like oats, it’s a filling and nutritious breakfast grain and it gives me lots of new options.  This morning, I’m bringing you a quinoa dish that I chose because I had part of a can of light coconut milk remaining in the fridge. It’s perhaps a bit too time intensive for a weekday morning, but it’s a perfect Saturday treat!

Coconut Quinoa Porridge

Ingredients:
  • 1/4 cup uncooked quinoa
  • 1/2 cup light coconut milk  (canned) + more for drizzling
  • 1/2 teaspoon vanilla extract
  • 1 ripe banana, divided
  • 1 tablespoon coconut flakes
  • You may need some additional liquid, I used almond milk
Directions:
 
In a small pot, bring quinoa, vanilla and coconut milk to a boil, then simmer on low heat until all liquid has been absorbed and quinoa is tender (about 10-15 minutes). Add a little more coconut milk, almond milk, or water if the liquid is absorbed to quickly and the quinoa note done yet.  Cut the banana in half, mash one half and stir into the cooked quinoa. Transfer quinoa banana mixture to a breakfast bowl or plate. Drizzle some more coconut milk over the quinoa. Chop the other half banana and put over top along with coconut flakes.

Johanna

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