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!
Maple Pecan Coconut Quinoa Breakfast
- 1 cup quinoa rinsed
- 1 can light organic coconut milk
- 1/4 cup maple syrup
- 1/2 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.