Have you noticed that I’m on a bit of a coconut kick lately? I’m cooking just about everything in either coconut oil or coconut milk. I can’t help myself.
This recipe is no different. I made a hot gluten-free breakfast cereal out of tri-colored quinoa and coconut milk, added maple syrup and topped it with pecans. A delicious and healthy way to start the day.
You get protein and fiber from the quinoa, healthy fats from the coconut milk and pecans, and a touch of natural sweetness from the maple syrup.
For an even faster breakfast, cook the quinoa the night before and pop it in the microwave in the morning. Easy!
- 1 cup quinoa, rinsed
- 1 can light organic coconut milk
- ¼ cup maple syrup
- ½ cup pecan halves
- Pour coconut milk into medium saucepan and put over high heat. Add quinoa and heat until boiling. Once mixture is boiling, stir and lower to a simmer. Cook covered for 15 minutes or until all the liquid is absorbed.
- Fluff quinoa with a fork and add maple syrup. Stir.
- Serve with pecan halves.
Make sure to check out the rest of the Recipe ReDux posts below for more maple and honey inspiration.