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
1 cup quinoa
1 1/2 cups coconut milk, divided
1 cup water
1-inch piece fresh ginger, sliced
1 tablespoon brown sugar, optional
Pinch of salt
1/2 cup chopped dates
1/4 cup finely chopped crystallized ginger
How to Make It
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).
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.
Divide the quinoa between 4 warm bowls. Drizzle with the remaining coconut milk and top with the chopped dates and crystallized ginger. Serve warm.
The quinoa can be made up to 3 days ahead and refrigerated in an airtight container. Reheat over low heat, adding some water or coconut milk to loosen the mixture as needed.
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