One of my favorite combinations is cooking the quinoa in coconut milk and then topping with berries, coconut and toasted almonds. I chop half a banana and stir it into the quinoa during the last 30 seconds of cooking. It offers natural sweetness and a bit more heft to my morning meal. A pinch or two of sea salt and a drizzle or sprinkle of your favorite sweetener finishes this bowl off perfectly!
Yields one serving.
1/3 cup quinoa flakes
1 cup milk (regular, almond, coconut, soy all work well)
1/4 teaspoon cinnamon
A pinch or two of sea or kosher salt
Honey, maple syrup, stevia, or sweetener of choice
Slivered almonds, chopped walnuts or pecans
Sunflower seeds or pepitas
Chopped bananas, peaches, berries, or fresh fruit of choice
Raisins, chopped dried apricots, shredded coconut or dried fruit of choice
Bring the milk and the cinnamon to a simmer in a small saucepan. Add the quinoa flakes, and then reduce the heat to low.
Cook for two minutes or until thickened, adding a little extra milk to thin according to personal preference. Scoop into a bowl and top as desired.