Wednesday, January 23, 2013
Hazelnut-Coconut Milk Breakfast Quinoa
I came across a post on Food52 that had a listing of five vegan breakfast porridges...that looked like just the solution!! Out of the five, the quinoa recipe was my favorite - I changed a bit here and there to suit my taste more. It's still a bit sweeter than what I usually choose, but hey, live a little! Full confession time though, one morning I took this with me to my kitchen, only to find that I had forgotten all of the toppings. So I dumped a bunch of house-made English toffee crumbles on it. And yes, it was delicious.
Hazelnut-Coconut Breakfast Quinoa
3/4 cup hazelnuts, toasted, skinned, and halved
1 cup quinoa, uncooked, or 3 c left over (in this case, skip the water and just heat in the coconut milk for a few minutes)
1 cup water
1 cup plus 1/2 cup coconut milk
1 T maple syrup
1/4 t. sea salt
1 cinnamon stick
4 pitted dates, chopped into small pieces
Rinse quinoa using a sieve until the rinse water runs clear. Bring the quinoa, maple syrup, sea salt, cinnamon, 1 cup coconut milk and 1 cup water to boil. Reduce heat to a simmer and cover the pan. Let simmer until quinoa is fluffy and all liquid has absorbed (about 15-20 minutes). Turn off heat and fluff quinoa gently with a fork. Remove cinnamon stick, and portion into four bowls. Divide the hazelnuts, dates, and remaining coconut milk to top.
Original post : http://food52.com/recipes/19277_toasted_almond_and_coconut_quinoa_porridge