© Guy Ambrosino
Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : 4

Quinoa makes a wonderful breakfast alternative to oatmeal. Cooking it in coconut milk makes for an especially creamy (yet vegan-friendly) start to the day. Slideshow: Healthy Breakfasts

How to Make It

Step 1    

Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).

Step 2    

Put the quinoa, 1 cup coconut milk, water, fresh ginger and salt in a medium saucepan. Bring to a boil over moderate heat, then reduce the heat to moderately low and simmer, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed, about 20 minutes. Remove from the heat and discard the ginger slices.

Step 3    

Divide the quinoa between 4 warm bowls. Drizzle with the remaining coconut milk and top with the chopped dates and crystallized ginger. Serve warm.

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