The last time I talked about quinoa for breakfast was when I introduced you to my Rose-Tulsi Breakfast Quinoa in the spring. I love quinoa because it is so healthy for you and so versatile; I can apply any flavor to it and it works beautifully. Take, for instance, my new breakfast love, the tropical breakfast quinoa that features coconut milk and almond meal to give this grain extra richness and pineapple for a pop of color and sweetness. I finish it off with a dusting of coconut flakes. Best of all, this meal is easy to turn into a mason jar meal simply by layering the quinoa and the pineapple in a mason jar.
2 cups water
1 cup quinoa
3 tablespoons honey (to taste)
4 tablespoons almond meal
1 can coconut milk
2 cups pineapple chunks, fresh or frozen
1/2 cup coconut flakes
Heat to cups of water in a pot until boiling. Add quinoa and cook on medium heat for approximately 15 minutes or until grains are soft. Remove from heat and stir in almond meal until combined. Then add honey and coconut milk, stirring until combined. Don't worry if the coconut milk doesn't completely absorb into the quinoa right away. You can serve this immediately by dividing it evenly between four bowls and topping it with pineapple chunks and coconut flakes. Or if you want to make a mason jar breakfast out of it, simply allow it to cool completely before dividing it evenly between 4 mason jars and topping it with your fruit and coconut flakes. Serves 4. Enjoy!
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