Sometimes you need a reminder that tropical places do exist, and are likely warmer than where you are. Often times, crawling out of bed when I can see frost on the windshields from my bedside is a challenge; however, having a tropical warm breakfast is incentive to get up and welcome the day. So ladies and gentlemen, I give you a pineapple-y treat.
In the original recipe, from The 10 Cent Diet, which I recently discovered, Lori says this can be a breakfast, dessert or snack. With the level of sweetness, and how filling it is, I would say this isn’t an ideal snack food — unless you really dig substantial, meal-like snacks.
And as for dessert, I prefer having sweet things earlier in the day so I’m more likely to burn it off throughout the day (Ross, an Austin-based personal trainer agrees, as does eat, drink and be vegan & apparently Fit for Life) instead of having it sit on top of dinner and digest while I’m sleeping.
Basil Piña Colada Quinoa
Serves: 3 (2 for heartier eaters)
Adapted from: The 10 Cent Diet
1 C quinoa
1 14 oz can light coconut milk
1 14 oz can crushed pineapple (soaked in water, no added sugar)
1 tsp vanilla
1 1/2 tsp dried basil (thinly sliced fresh basil would be even better, if you have it)
1-2 pinches of salt, or to taste
1 tsp ground ginger (optional)
1 tbsp unsweeted shredded coconut (optional)
- 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.
- In the meantime, drain the pineapple, reserving a 1/2 C of the juice. Stir the pineapple juice into the cooked quinoa. Add the vanilla and mix well. Add the salt, adjusting to your taste. Stir the crushed pineapple in. If using, also stir in the basil and ground ginger.
- Top with any optional garnishing items, like the unsweetened coconut and serve.
- Although I enjoy a nice warm breakfast, excluding VOO from Oh She Glows, Lori says this can be enjoyed either warm or cold.
- Lori says this keeps for 2 days in a sealed container in the fridge, so if you’re cooking for one then you can either reserve the excess, or modify the recipe as you like.