Coconut-Almond Breakfast Quinoa

Source: http://ourbestbites.com/2013/06/coconut-almond-breakfast-quinoa/

I made this yummy breakfast when I was at Val and Erin's a couple of months ago. I tripled the recipe, but a double batch would probably be perfect for the families with 4-5 kids. The adults all really enjoyed it. The kids were a little skeptical. You could try doing 1/2 quinoa and 1/2 steel-cut oats if your kids would like it better that way, but you will need to increase the liquid and cook it longer. I really loved the fresh berries and toasted coconut!

Recipe and picture source:
http://ourbestbites.com/2013/06/coconut-almond-breakfast-quinoa/

1/2 cup quinoa, rinsed well and drained
1 cup light coconut milk (from a carton, such as Silk brand)
2 teaspoons brown sugar (substitute honey or maple syrup)
1/4 teaspoon almond extract
For serving:
fresh berries
toasted coconut
additional coconut milk
honey, maple syrup, or agave syrup
additional brown sugar if desired

Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium-sized pot.  Stir ingredients and bring to a boil.  Reduce heat to a low simmer and cover pot, preferably with a clear lid (so you can see through it and keep an eye on the quinoa).  Stir a few times during cooking.  If mixture seems to be boiling out, crack the lid to release steam, otherwise, keep covered.  Cook for 10-15 minutes, until liquid is absorbed.  In the last few minutes of cooking, feel free to add a little more liquid (water is fine, or additional coconut milk) until desired consistency is reached.  I prefer my breakfast quinoa on the soft side with enough liquid to make it more of a porridge.

Divide quinoa into bowls and top with fresh berries, toasted coconut and a splash of additional coconut milk.  If desired, add a drizzle of honey or agave or a sprinkle of brown sugar for sweetness.  Yields, about 4, 1/2 cup servings.