Quinoa du petit-déjeuner à la noix de coco et aux amandes

Ingrédients

• 1/2 cup quinoa (rinsed well and drained)
• 1 cup light coconut milk (from a carton, such as Silk brand)
• 2 teaspoons brown sugar
• 1/4 teaspoon almond extract
• fresh berries
• toasted coconut
• additional coconut milk
• honey or agave syrup
• additional brown sugar if desired

Préparation

1. 1

   Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium-sized pot. Stir ingredients and bring to a boil. Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa). Stir a few times during cooking. If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered. Cook for 10-15 minutes, until liquid is absorbed. In the last few minutes of cooking, feel free to add a little more liquid (water is fine, or additional coconut milk) until desired consistency is reached. I prefer my breakfast quinoa on the soft side with enough liquid to make it more of a porridge.

2. 2

   Divide quinoa into bowls and top with fresh berries, toasted coconut and a splash of additional coconut milk. If desired, add a drizzle of honey or agave or a sprinkle of brown sugar for sweetness.

3. 3

   Yields, about 4, 1/2 cup servings.