Coconut milk breakfast quinoa

http://www.howsweeteats.com/2012/04/breakfast-quinoa/

serves 2

1/2 cup dry quinoa, rinsed

3/4 cup canned lite coconut milk + more for drizzling

2 teaspoons vanilla extract

1/2 teaspoon cinnamon + more for sprinkling

pinch of salt

1 banana, chopped

1/3 cup toasted pecans, chopped

Combine quinoa, coconut milk, cinnamon, vanilla, and salt in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk.

http://thechickwhoeats.com/quinoa-porridge-banana/

Quinoa Porridge with Roasted Banana

Serves 2

Ingredients

1. 1/2 cup quinoa
2. 1/2 cup water
3. 1/3 cup coconut milk
4. 2 banana
5. 2 tbsp copped walnuts
6. 2 tbsp coconut flakes
7. 2 tbsp popped quinoa

Instructions

1. Wash and rinse quinoa. Place into a pot with 1/2 cup of water and 1/2 cup of coconut milk. Bring to a boil, then simmer for about 15 minutes with the lid closed. Turn off the head and let sit for another 5 minutes.
2. While the quinoa is cooking preheat the oven to 200 C / 400 F. Cut one banana lengthwise and if desired, sprinkle with a bit of butter and honey. Bake in the oven for about 5-10 minutes until soft with a slight caramel on top.
3. Add the baked banana to the quinoa porridge and mix well.
4. Divide into two bowls, and use the following as topping: 1/2 banana each, 1 tbsp chopped walnuts, coconut flakes and popped quinoa each.