I have been in a breakfast oatmeal rut. Although I love it, the typical handful of oats microwaved with brown sugar, cinnamon and occasionally banana is far from exciting. This recipe, while similar to oatmeal in a breakfast porridge sense is much more enticing. Made with quinoa instead of oats, there is more protein from a similarly quick cooking grain. I used coconut milk and water to cook the quinoa to add a rich coconut flavor to the base that is spiked with cinnamon and honey. When topped with freshly toasted coconut, hazelnuts, a drizzle of honey and a sprinkle of cinnamon it is quite a decadent oatmeal replacement.
Warm and Nutty Cinnamon and Coconut Quinoa adapted from 101 Cookbooks
Makes four breakfast bowls
1 cup lowfat coconut milk (or low fat milk, or soymilk)
1 cup water
1 cup quinoa (rinsed)
1 tablespoon honey, plus more for drizzling
1 teaspoon cinnamon, plus more for sprinkling
1/4 cup shredded coconut
1/4 cup hazelnuts, chopped
1. Combine the coconut milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes or until most of the liquid is absorbed.
2. While the quinoa is cooking, lightly toast the coconut and then the hazelnuts in a small frying pan over medium heat. Stay close, they can both burn very quickly.
3. When the quinoa is done, stir in the honey and cinnamon.
4. Spoon the quinoa into bowl and top with coconut, hazelnuts, a drizzle of honey, a sprinkle of cinnamon and a splash of milk.