Ingredients
- 1 cup quinoa
- 1 cinnamon stick
- 2 cups water
- 2 cans (13 1/2 ounces each) unsweetened low-fat coconut milk (or plant-based alternative)
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1/4 cup honey
- ground cinnamon (optional garnish)
Directions
1.Rinse the quinoa in a fine mesh strainer.
2.In a large pot, combine quinoa, cinnamon stick, and water. Bring to a boil
over medium heat, then reduce heat to low and simmer (covered) for 20
minutes.
3.Stir in the milk, salt, and brown sugar to the quinoa. Bring to a boil, then
reduce heat and simmer on low for 10-15 minutes uncovered, stirring
occasionally, until the liquid begins to reduce. Remove from heat.
4.Discard the cinnamon stick and add honey. Stir to combine and let cool
completely, then refrigerate for 6 hours or overnight.
5.Serve chilled with a dash of ground cinnamon on top.
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Serves 6
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Difficulty: Easy
One cup of cooked quinoa provides 8 grams of protein and contains all nine essential amino acids.
The Inca Empire considered quinoa sacred, and their emperor traditionally used a golden tool to plant the first seeds each year.
