Whole coconut milk – 3/4 cup whole coconut milk, plus 1/4 cup extra for drizzling
Quinoa – 1 cup
Nuts – 1/2 cup coarsely chopped nuts of your choice
Sea salt – 1/4 teaspoon
Coconut oil – 1 tablespoon
Honey – 2 tablespoons
Sea salt or sel gris – 1/2 teaspoon
Lemon – Lemon zest from 1 lemon
Berries or Seasonal fruit – 1 cup fresh berries or seasonal fruit
Garnish:
Poppy seeds (optional)
Instructions
*Check the ingredient list: make sure there are no ingredients other than coconut milk.
** I gravitate towards almonds, which are leaner nuts and almost always the most affordable.
Preheat the oven to 325.
Rinse the quinoa in a fine mesh strainer to remove the saponin, the natural, bitter coating.
Add the quinoa, water, and 3/4 cup coconut milk to a medium pot. Leave the pot uncovered and over medium-high heat, bring the liquid to a rolling boil.
Cover the pot and reduce the heat to the lowest setting. Simmer for 12-15 minutes. (Meanwhile prepare the nuts: Step 5). After 12 minutes, remove the lid quickly and stir the quinoa to check if it is done. If the liquid has been completely absorbed and the quinoa is full and fluffy, it’s ready. If not, continue cooking for 1-3 minutes more. Remove the pot from the burner, stir the quinoa and replace the lid. Let the quinoa stand in the pot for 5 minutes.
Toss the nuts, sea salt and coconut oil on a baking sheet and spread the nuts in an even layer. Toast them in the oven about 15 minutes, or until they turn a caramel brown. Transfer to a clean baking sheet or paper towel, and let the nuts dry and absorb the oils.
Note: You can either prepare a big pot of Lemon & Coconut Quinoa Breakfast Bowl, or let each eater compose their own bowl. Drizzle the remaining coconut milk and honey into the quinoa. Stir. Sprinkle the quinoa with the sea salt or sel gris (I love the crisp flecks of salt) and lemon zest. Top with fresh fruit, toasted nuts and an optional sprinkle of poppy seeds.