Breakfast Quinoa

     I pulled this recipe from the June issue of Cooking Light a few weeks ago.  It's been sitting on my table but life has just been so busy.  I think about trying new recipes but then I just go back to something I know by heart.  Arnauld has pulled through with some new dishes for our weekend dinners.  Last weekend he made a delicious salmon on the grill and Friday night he whipped up pasta with turkey meat sauce...and GASP...I didn't even snap a picture!  Hopefully once summer comes, I'll get back to trying new things and blogging more.
     So the thing that finally got me to execute this recipe that has been sitting on the table for weeks, was the fact that I was racking my brain for something new to introduce Wren to.  Her meals have also hit a bit of a rut, but she LOVES to eat.  I love that she loves so many different things and I just want to keep exposing her to more.  No surprise here, she is a quinoa fan!

Breakfast Quinoa

Ingredients
1/2 cup uncooked quinoa
3/4 cup light coconut milk
2 tbsp water
1 tbsp brown sugar
1/8 tsp salt
1/4 cup flaked unsweetened coconut
1 cup sliced banana

Method
Preheat oven to 400 degrees
1. Clean quinoa according to package directions.
2. Combine quinoa, coconut milk, water, sugar, and salt in a medium saucepan.  Bring to a boil.  Reduce heat and cook for 15 minutes.  During the last 2 minutes, stir continuously.
2. While the quinoa is cooking, spread the coconut on a baking sheet.  Bake for 5 minutes or until golden.
3. Place about 1/2 quinoa in 4 bowls.  Top with banana (or other fruit of choice) and flaked coconut.