After being completely inspired by this lovely post, I decided to give quinoa a second try. The first time I had it I remember it tasting horribly bitter and mushy. Upon doing some research I discovered I had made a few mistakes. I did not soak, rinse or wash the quinoa and I had cooked it too long. Here is a really great post on how to cook quinoa the right way.
So after doing some research I made my way to the grocery store and bought some supplies. Upon noticing my big bag of quinoa in our grocery cart, Greg moaned and asked me if we were going to be eating ‘hippy food’ now. Hours later he was hastily devouring the lemon pine nut quinoa I had made as a side for dinner. He even ran back to the kitchen for seconds!
This morning I pulled out my leftover quinoa and whipped up this healthy little breakfast. Once again Greg devoured his meal and his words.
1 cup cooked quinoa
½ cup light coconut milk
3 Tbsp. crushed pineapple
¼ Tsp. cinnamon
1 Tsp. maple syrup
2 Tbsp. toasted coconut
½ cup sliced strawberries
1 Tsp. balsamic vinegar
In a medium size pot combine cooked quinoa, coconut milk, crushed pineapple, cinnamon and maple syrup; stir to combine. Bring to a boil and reduce heat. Cook for 5 minutes, stirring occasionally.
Top quinoa mixture with toasted coconut, pecans, sliced strawberries and balsamic vinegar.