Confetti Breakfast Quinoa with
Coconut Peanut Butter and Honey
Florida Coastal Cooking
Vegetarian, Gluten Free
All Ingredients Purchased at Native Sun Natural Foods Market
½ cup rice milk
¾ cup water
1 cup dry mixed color quinoa (I used red and white)
1 Tbsp honey
1 tsp cinnamon
1/3 tsp sea salt
4 Tbsp Earth Balance Coconut and Peanut Spread**
1. Bring rice milk and water to a boil over medium high heat; add quinoa, salt, honey and cinnamon; stir, cover, reduce heat and simmer 15 minutes. Remove from heat, let sit 5 minutes.
2. Divide quinoa over four bowls; add 1 Tbsp coconut peanut butter to each serving.