Serves 2

Coconut Milk Breakfast Quinoa with Caramelized Bananas and Grapefruit

  • ½ cup dry quinoa
  • 1 cup full fat coconut milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 grapefruit, peeled and sliced
  • 1 banana, peeled and sliced
  • 3 tablespoons cane sugar
  • 2 tablespoons sliced almonds
  • Agave nectar
  • Extra cinnamon and cane sugar, for topping

– To caramelize the fruit: Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Place the sliced grapefruit and bananas on the sheet, spreading them evenly. Sprinkle the sugar over the top of the fruit. Bake for 15-20 minutes, until fruit has started to caramelize. Remove from oven and set aside.

– While the fruit is baking, prepare the quinoa. In a small saucepan over medium high heat, whisk together the quinoa, coconut milk, vanilla and cinnamon. Bring to a boil, then reduce to a simmer (medium-low) and let cook for 15 minutes. Fluff with a fork and divide evenly between 2 bowls, topping with additional coconut milk, agave nectar, caramelized fruit and sliced almonds. Serve immediately.

* Note: If you want to get a creamier texture, add a bit more coconut milk after cooking. I also highly recommend drizzling on your agave after cooking and sweetening to taste!

See full post at Heart of a Baker

Coconut Milk Breakfast Quinoa from Heart of a Baker
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