You’ll be proud to know that since confessing to you my inability to break out of my breakfast routine,I’ve tried a good number of new breakfast dishes. I’ve even found a few worthy of being added to my regular weekly line up (Hot Banana Quinoa Cake has become a regular and this Snickerdoodle Oatmeal was a favorite until my Mom finally reclaimed her ancient hand mixer). I’m happy to say that I’ve discovered quinoa at a breakfast food. Like oats, it’s a filling and nutritious breakfast grain and it gives me lots of new options. This morning, I’m bringing you a quinoa dish that I chose because I had part of a can of light coconut milk remaining in the fridge. It’s perhaps a bit too time intensive for a weekday morning, but it’s a perfect Saturday treat!
Coconut Quinoa Porridge
- 1/4 cup uncooked quinoa
- 1/2 cup light coconut milk (canned) + more for drizzling
- 1/2 teaspoon vanilla extract
- 1 ripe banana, divided
- 1 tablespoon coconut flakes
- You may need some additional liquid, I used almond milk
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