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Breakfast Quinoa with Toasted Coconut and Pistachios

BREAKFAST QUINOA WITH TOASTED COCONUT AND PISTACHIOS


Ingredients

Scale
  • 2 cups water
  • 1 cup organic quinoa, rinsed in a fine mesh strainer
  • 12 TB Earth Balance
  • 12 TB raw agave
  • 1/4 tsp cardamom
  • 1/2 tsp salt
  • 1/4 cup unsweetened and shredded coconut
  • pistachios
  • coconut or almond milk, to serve

Instructions

  1. 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.
  2. Remove the lid. It should now fluff easily when stirred with a fork. Add in the Earth Balance, agave, cardamom and salt.
  3. Lightly toast the coconut in a small pan over medium heat for about a minute.
  4. To serve, sprinkle with some of the toasted coconut, pistachios and a splash of vegan milk.