Now that I am looking for other breakfast options that don’t include eggs and/or gluten, my new creation is Coconut Quinoa Breakfast Porridge.

There are many recipes out there when you google Quinoa porridge but here is one I just created the morning after an amazing trip to the most exquisite Farmers Market, Blooming Hill Farm. BHF is located 45 minutes north of my home in Sparkill.

Coconut Quinoa Breakfast Porridge

Ingredients
1/2 cup quinoa
1 cup water
1/2 cup coconut milk (unsweetened)
pinch of salt
1/4 cup blueberries
1 peach – peeled and chopped into 1/2 inch pieces
1 tsp cinnamon
micro basil or regular basil

Directions
Heat quinoa in a saucepan over medium heat and cook until toasted.
Pour in water and coconut milk and add salt.
Bring to a boil and simmer over low heat until quinoa is thick, about 20 minutes.
Stir frequently to prevent sticking and burning.

Stir in a bowl with fruit, cinnamon and basil. Top with another tablespoon or two of coconut milk.:)