Reality: This is the Ultimate hippie breakfast.
Fact: you will love it, and just after lunch is to go straight to her closet, rummaging in the back and draw your Birkenstocks. Use with socks because it’s January, and because that’s just how you roll.
Ingredients for quinoa:
- 1 cup dry quinoa
- 2 cups water
- 1/4 cup shredded coconut or dried coconut flakes
- Banana slices
- Chopped pecans
- Fresh almond milk
- Maple syrup
- Squeeze of lime
Place the water and the quinoa in a pan and bring to a boil.
Turn heat to medium-low and simmer for 20 minutes until the water has absorbed and the quinoa is fluffy.
Prepare to toast the coconut by heating a cast iron skillet over medium-low heat for several minutes.
Add the coconut in an even layer in the pan (you can use dried coconut flakes or shredded dried coconut).
Cook on medium-low for 5 minutes, stirring frequently. When coconut is brown, transfer to a bowl.
Get together the rest of your toppings
Place a portion of quinoa in a bowl and top with toasted coconut, banana, pecans, almond milk, maple syrup and a squeeze of lime.
Mix together and enjoy.