Piña Colada Quinoa
Reminiscent of a tropical holiday, this breakfast cereal also makes a nice lunch or afternoon snack. Serve it hot or cold.
1 cup quinoa
14 oz light coconut milk
One 14 oz can crushed pineapple
1 Tbsp brown sugar
1 tsp pure vanilla extract
In a medium sauce pan, bring the quinoa and coconut milk to a boil. Cover, reduce the heat to low and cook for 10 minutes. Turn off the heat and leave the covered sauce pan on the burner for an additional 6 minutes. Drain the pineapple, reserving the juice. Stir 1/2 cup of the juice into the sauce pan. Add the sugar and vanilla and mix well. Stir the crushed pineapple into the mixture and serve. Store in the refrigerator in a sealed container for up to 2 days.