Packed with protein, calcium and iron, quinoa makes an incredibly filling breakfast. I especially love it smothered in a combination of Earth Balance, toasted coconut, cardamom and pistachios—which provides the right amount of richness to perfectly compliment quinoa’s uniquely light and fluffy texture. This recipe is perfect for a workday breakfast, and makes enough to last throughout the entire week.
2 cups water
1 cup organic quinoa, rinsed in a fine mesh strainer
1-2 TB Earth Balance
1-2 TB raw agave
1/4 tsp cardamom
1/2 tsp salt
1/4 cup unsweetened and shredded coconut
coconut or almond milk, to serve
Place the water and quinoa in a medium-sized saucepan. Bring it to a boil, then immediately reduce to a simmer. Cover and allow to cook for about 15 minutes. Remove from the heat. Allow it to remain in the pot covered for an additional 5-10 minutes.
Remove the lid. It should now fluff easily when stirred with a fork. Add in the Earth Balance, agave, cardamom and salt. Lightly toast the coconut in a small pan over medium heat for about a minute. To serve, sprinkle with some of the toasted coconut, pistachios and a splash of vegan milk.