Coconut Quinoa Oatmeal with Maple Syrup
Quinoa is no longer just a side dish; cook it in coconut milk and top with maple syrup to bring out its sweet side for a light and healthy breakfast. While most people just think of it as the current “superfood” trend, quinoa has been around for thousands of years and is a high-protein seed that tastes good too. I am a creature of habit and I typically like to start my mornings with a bowl of oatmeal. Trading oats for quinoa offers me an alternative that is still healthy and will keep me from reaching for snacks in between meals.
1 (13.5-ounce) can coconut milk
1 tablespoon granulated sugar
¼ teaspoon kosher salt
1 cup white quinoa
¼ cup maple syrup
Figs, quartered, for serving
Blueberries, for serving
Blackberries, for serving
In a saucepan over medium heat, bring 1 cup coconut milk, 1 cup water, sugar and salt to a boil. Rinse the quinoa in a fine mesh sieve under running water for about 30 seconds. Shake gently to drain then stir the quinoa into the coconut milk mixture and reduce the heat to medium-low. Let simmer, stirring occasionally, until the coconut milk has been absorbed and the mixture is thick, about 20 minutes.
Serve warm in bowls topped with the remaining coconut milk and maple syrup drizzled over the top. Garnish with figs, blueberries and blackberries.