This week has been bananas, but thankfully the weekend is here, and now that my Earth Day event at Kindbelly has passed, I can relax with my family. By relaxing, I’m not talking a vacay on a tropical island, I totally mean enjoying our home and doing yard work. We’ve neglected our yard for tooooooo long and now that the weather is warming up, we cannot wait to go out there every day. We started our garden inside with seedlings and now that Derrek put chicken manure in my raised beds, we can plant away! Nolan is super excited about watering the garden and watching its daily process… I really eat my little babies up! They are at the cutest stage where they talk a lot and the things that they do and say just make me so happy.
So, back to the point of this blog – the best quinoa for breakfast. I’ve been spying on coconut milk in the grocery store for a few months now and I finally got the courage to try it. Oh man, it’s delicious! Seriously, I wish I would have started getting it sooner. Add it to quinoa and it’s a sweet breakfast treat that’s good for you! I’m sharing the recipe below. Make sure and let me know how you like it and what toppings you added (or if you enjoyed it plain)!
1 cup red (or regular) quinoa
2 cups coconut milk
tablespoon of vanilla extract
1 scoop almond (or peanut butter)
- Cook quinoa like normal but use coconut milk instead of water.
- Add your favorite toppings