This elimination diet is getting to be difficult. I just want a big bowl of popcorn. Or a latte. Or some ramen from the Korean place across town. Oh! And cheese + crackers + pepper jelly. But really, the popcorn. I would really like some popcorn. Air-popped, with just a tiny bit of salt.
Luckily, tomorrow is “Whey Day,” aka, test my reactions to whey by eating 5-6 servings of milk, ice cream, butter and sour cream. I don’t know if I’ve ever been so excited for a bowl of ice cream in 20 degree weather. At least the latte makes sense for this time of year. And I’m going to make this cauliflower and parsnip soup, which includes sour cream, for dinner.
In the meantime, I’m distracting myself from what I can’t eat by getting creative with the things that I can. Sometimes, I just sub something in for my usual ingredients – eating my eggs and smashed avocado on top of brown rice instead of whole wheat bread in the mornings, for instance. Other times, I’m completely mixing up my flavors to add some variety and excitement.
Like with this breakfast quinoa bowl. After 8 days of the same, I was getting a little bored with my chocolate hazelnut butter + pistachio + peaches combination. So I decided to bring a little taste of the tropics into my kitchen with some ginger, coconut and pineapple. And because I can’t make a breakfast that doesn’t include a fruit or vegetable, I threw in some strawberries as well. It is like summer in a bowl!
Tropical breakfast quinoa brings a spark of summer to a chilly morning with pineapple, coconut, strawberries and pistachios. I used strawberries that I sliced and froze over the summer. You can also use fresh strawberries, and simply stir them in with the coconut and pineapple at the end.
Note: For a sweeter quinoa, use either sweetened coconut or stir in some additional brown sugar.
- 1 cup quinoa
- 1 1/2 cups water
- 3/4 cup milk or milk alternative (I used hazelnut milk)
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3/4 cup frozen sliced strawberries
- 1/3 cup unsweetened coconut flakes (see note)
- 1/3 cup dried pineapple
- 2 tablespoons flax seeds
- 2 tablespoons pistachios, chopped
- Stir the quinoa, water, milk, brown sugar, vanilla, ginger and cinnamon together in a medium saucepan. Cover and bring to a boil. Quickly remove the lid and reduce the heat to medium-low, so the liquid is just simmering.
- From here, the quinoa will take about 10 minutes to cook. Eight minutes after you remove the lid from the quinoa, stir in the strawberries. They will defrost as the quinoa finishes cooking.
- Remove from the heat, and stir in the coconut, pineapple and flax seeds. Dish into bowls, and sprinkle with the topped pistachios.