coconut quinoa porridge (and a trip to Montana!)

coconut quinoa porridge (and a trip to Montana!)

Our bags are packed and our bellies are full. breakfastquinoa Taylor, Henry and I are leaving farm chores behind us for the first time since February.  We have been waiting all year for our first vacation and could not be more stoked to put our daily routine on hold for a while. Carhartts, pocket knives, and farm boots are put away for the first time in 10 months! earlymorning2 See you later Tumbleweed Farm. We are free! roadtrip!!! We both gobbled down these amazing quinoa bowls and immediately hit the road. By the way, quinoa for breakfast is AMAZING! Especially when it's cooked in creamy coconut milk. breakfastquinoa2 roadtrip!! We love a good road trip. I will do a few posts on our trip to Montana along with some good eats along the way. We are staying with my brother and his girlfriend and plan to cook, drink festive cocktails, and hike around beautiful Montana. breakfastquinoa3 See you from Big Sky. Until then, pour a cup of extra strong coffee and whip up some coconut quinoa porridge. Enjoy!

coconut quinoa porridge

Prep Time: 5 mins.
Cook Time: 15 mins.
Serves: 2

Ingredients

  • 1 cup dry quinoa
  • 1 1/4 cups canned coconut milk (plus more for drizzling) I used full fat but feel free to use lite coconut milk.
  • 1 TBS pure maple syrup
  • 1 tsp vanilla extract
  • 1 banana chopped
  • 1/4 cup raisins
  • 1/4 cup pecans
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Preparation

  1. Combine quinoa, coconut milk, vanilla extract, cinnamon, and nutmeg in a saucepan. Bring to a boil. Reduce heat to a simmer and cover for about 15 minutes or until quinoa has absorbed most of the coconut milk and can be fluffed with a fork. 
  2. Divide quinoa among bowls and top with maple syrup, chopped banana, raisins and pecans. Drizzle with more coconut milk if desired.
  3. Enjoy hot!

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary.

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