Are you sick of the typical breakfast? Are you over bagels and cream cheese, toast and peanut butter, oatmeal, and cereal?
If so, there's a chance that this could be the breakfast for you.
I say a chance because this is certainly an unusual breakfast. Here, quinoa, simmered in coconut milk, is topped with toasted coconut flakes and bits of avocado. I left the quinoa unsweetened because I'm not one for extra sugary dishes before work.
What you get is a unique bowl of food, loaded with protein and healthy fats, that will keep you fueled until lunchtime or beyond.
Of course, avocado is just one way that you could top this dish. Wouldn't it be delightful with bananas and pineapple? Fresh cherries? Whatever fresh fruit you have? Sweetened a bit with honey or maple syrup?
The possibilities are endless, but if you're up for it, I would give this combination a try. It's a lot of fun and certainly unique.
Breakfast Quinoa with Coconut and Avocado
recipe adapted from In Pursuit of More
This recipe yields four generous breakfast servings, possibly five.
1 cup quinoa, rinsed
1 cup full-fat coconut milk
1 cup water
Add to each serving after reheating:
1 tablespoon toasted coconut
1 tablespoon coconut milk.
1/4 of a fresh avocado, sliced
In a small saucepan, combine quinoa, coconut milk and water. Bring the mixture to a boil, and then reduce the heat to low, allowing the mixture to simmer for 15 minutes until the quinoa is cooked.
Quinoa can be used immediately for eating OR transfered to the fridge and re-heated each morning for breakfast.
To serve: Heat 1/4 of the quinoa (about 1/2 cup) and 1 tablespoon coconut milk in the microwave or oven until warm. Stir. Sprinkle with 1 tablespoon toasted coconut (I toast mine in the toaster oven on the toast setting for about 2 1/2 minutes while the quinoa is reheating). Add 1/4 of a sliced avocado to the top. Enjoy, eating a bit of coconut and avocado in each bite.