4.13.16
sticky quinoa

Breakfast bowls are kinda our thing. And, if you haven’t noticed, quinoa is also our thing (it’s reached kale proportions, hasn’t it?). We’ve been gathering breakfast ideas from Heather Cox of EatRealFoodNYC and this sticky quinoa bowl has our name all over it. Although it demands a few exotic ingredients, once gathered, constructing this little breakfast gem is quite easy.  Do something nice for your roommate (or significant other!) and whip up bowls of this sticky stuff one morning this weekend, or plan a casual girl’s brunch around the recipe with a few creative substitutes. 

As with most of my recipes, this one just kind of happened one morning. I saw a mango in the fridge and some lime sitting in the fruit bowl and thought, “Hmm, a mango and lime sticky quinoa would be nice!” It literally took all of 15 minutes to make so it was ready as soon as I’d had my coffee – and it was seriously delish!

Sticky Quinoa with Mango + Lime
Serves 1

ingredients:

2 Medjool dates, pitted and finely chopped or 1-2 tsp raw honey
dash vanilla
1/2 cup quinoa
juice of 1/2 – 1 lime (depends how limey you like it, I used a whole lime)
1/2 cup coconut cream*
1/2 cup water
1 mango

For garnish:
hemp seeds
macadamias
shredded coconut

*Option: Substitute cashew milk for coconut cream

directions:

Throw the dates, vanilla, quinoa, lime juice, coconut cream, water and half the mango into a saucepan and bring to a boil for about 5-10 minutes or until the liquid starts to get thick.

Cover and let steam for 10 minutes (like you would when normally cooking quinoa).

When ready, serve with the other half of the fresh mango, hemp seeds, crushed macadamias and shredded coconut.

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