Nicely it’s formally summer time right here in Vancouver. After an extended spring, and lots of, many chilly & moist & wet days, the temperatures right here are actually heat once more! I believed it will by no means come, nevertheless it did! And oh, how candy it’s. One can hear many occasions the phrases of those that stay and love on this expensive a part of the world. The phrases that forgive the countless days of rain and chilly to be grateful to stay in such a stunningly lovely place. It’s life.
At present’s recipe comes from an ingenious concept for a salad that captured my consideration right here at Sprouted Kitchen. I used to be so intrigued on the concept of cooking quinoa with coconut milk that I knew I needed to strive it. However as a substitute of salad, one thing in regards to the combo mentioned breakfast to me the day I learn it (seemingly because of the long term the day earlier than), and so with that, I went to work that very day.
Coconut is a vegan favourite, prized for richness and taste that fills the hole when different issues simply gained’t. I used full fats coconut milk for this (I take advantage of full fats all the pieces or nothing in any respect) and the end result was gloriously wealthy and satisfying, to not point out loaded with wholesome fat to supply lengthy burning gasoline all day. It was dreamy. So whether or not you might be celebrating summer time or the beginning of winter the place you might be, relaxation realizing you will be taken away to a scrumptious dream like state with a mere heavenly recipe. I hope you want this one. I positive did!
(1) cup quinoa
(1) cup coconut milk
(1) cup chilly water
(1/8) tsp salt
Add per serving:
(3) tbsp shredded coconut
(1) tbsp brown sugar or maple syrup to style
(1/4) cup contemporary blueberries
(5-6) contemporary cherries halved and pitted
(3-4) chopped pitted dates (elective)
(1/4) cup plain yoghurt (elective)
Mix the coconut milk, quinoa, water, and salt in a medium saucepan and stir to mix. Deliver to a boil over medium-high warmth with the lid on, as soon as it boils, flip the warmth to low, and prepare dinner (lined) for 25 minutes. As soon as the quinoa is cooked and all of the water is absorbed, take away from the warmth and fluff with a fork contained in the pan. To serve, scoop one cup of the coconut quinoa right into a bowl, add the brown sugar (or maple syrup), and stir. High with coconut, fruit, and elective dates and yoghurt. Serve heat or at room temperature and luxuriate in!
Native summer time fruits are considerable right here now and I do know there are numerous of you who (like me) revel within the magnificence and style of contemporary stone fruits and ripe candy berries. I want the world over might take pleasure in them with me this time of yr, and I’m all the time grateful for every morsel.