Ingredients
- * Meets low FODMAP and GI guidelines
- 1/2 cup dry quinoa, rinsed
- 1 cup reduced fat coconut milk, plus more for drizzling
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon or more for sprinkling
- pinch of salt
- 1 small banana, choppped
- 2 tablespoons toasted pecans, chopped; hazelnuts and almonds work well too
- Optional: 1 teaspoon of maple syrup for drizzling
Preparation
- Combine quinoa, coconut milk, vanilla, cinnamon and salt, if desired, in a small saucepan and bring to a boil. Reduce to a simmer, stir, cover and let cook for 10-15 minutes or until all liquid has been absorbed. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork.
- Divide quinoa into two bowls. Add chopped banana, nuts, and a few extra drizzles of coconut milk if desired. Drizzle with maple syrup if desired.
- Note: You can use full-fat coconut milk but light coconut milk also works well.
- Does not meet MHealthy guidelines.
Categories
- Breakfast
- Grain
- Dairy Free
- Gluten Free
- Quick and Easy
- GI