Imagine my excitement when I found this recipe in the June issue of Cooking Light. It was the "Kid in the Kitchen" feature for the month, and as you all know, Oui, Chef is all about getting kids busy in the kitchen. We are all big fan's of quinoa here, but like Matisse Reid, the kid-chef who cooks this dish in the magazine, we've never made it for breakfast before, always opting for a more traditional oatmeal when we feel like a hot breakfast "cereal".
Well, I'm here to tell you that that old habit went right out the window with just one bite of this delicious new treat. Slightly sweet with coconut milk and brown sugar, this protein packed meal is just the thing to fuel a body of any age as it heads out the door to face a busy day. We made ours just as Matisse did, topped with toasted coconut, strawberries and banana, but by all means sub other fruits as you wish, and if you're really feeling adventurous chuck a few chopped nuts on top as well for a little crunch.
The recipe can easily be multiplied to feed a gang, but when serving take care to stick to the 1/2 cup recommended serving size. The quinoa is surprisingly filling, and a 1/2 cup portion along with a healthy helping of mixed fruit will be plenty for all but the biggest breakfast eaters at your table.
Who knew "cooking light" could be so tasty, and so good for you!
Cheers – Steve
- 1/2 cup uncooked quinoa
- 3/4 cup light coconut milk
- 2 tablespoons water
- 1 tablespoon light brown sugar
- 1/8 teaspoon salt
- 1/4 cup flaked, unsweetened coconut
- 1 cup sliced strawberries
- 1 cup sliced bananas
- Heat the oven to 400℉.
- Place quinoa in a fine sieve, and place the sieve in a large bowl. Cover quinoa with cold water. Using your hands, rub the grains together for 30 seconds; rinse and drain the quinoa. Repeat the procedure twice. Drain well.
- Combine the quinoa, coconut milk, water, brown sugar, and salt in a medium saucepan, and bring to a boil. Reduce the heat, and simmer for 15 minutes or until the liquid is absorbed, stirring occasionally. Stir mixture constantly during the last 2 minutes of cooking.
- While the quinoa is cooking, spread the flaked coconut on a baking sheet and bake at 400 for 5 minutes or until golden. Keep an eye on this because once it starts to color, it browns quickly. Cool slightly.
- Place about 1/2 cup of quinoa in each of 4 bowls. Top each serving with 1/4 cup strawberry slices, 1/4 cup banana slices, and 1 tablespoon toasted coconut. Serve warm.