For breakfast or a nice sweet snack, serve hot or cold
1 cup quinoa
1 14 oz can light coconut milk
1 14 oz can crushed pineapple
1 Tbsp sucanat
1 tsp pure vanilla extract
salt to taste
1. In a medium saucepan, bring the quinoa and coconut milk to a boil. Cover, reduce heat to low and simmer for 10 minutes. Turn off heat and leave standing for 6 more minutes.
2. Drain the pineapple, reserving the juice. Stir 1/2 cup of the pineapple juice into the cooked quinoa. Add the sucanat and vanilla and mix well. Add a bit of salt to taste.
Stir the crushed pineapple into the mix and serve. Keeps for 2 days in a sealed container in the fridge.
Like a tropical holiday in a bowl