Sweet quinoa? Yes! It is a great way to get quinoa in the rotation and it really delicious. Eat it plain or with the coconut whipped cream topping.
Sweet Vanilla Quinoa
1 cup uncooked quinoa
1 can light coconut milk (13. oz)
2 tablespoons agave
1/8 teaspoon salt
1/2 vanilla bean
Place quinoa, coconut milk, agave and salt into a pot. Scrape out the vanilla beans and place them in the pot along with the pod (to be removed later.) Bring to a boil and reduce to a simmer. When all of the milk is absorbed, it is done. Eat warm or let it cool.
Coconut Whipped Cream *
1 can coconut milk
1/4 cup vegan cane sugar
1 tablespoon vanilla powder
Chill the coconut milk overnight which creates a solid/liquid situation. Use only the solid coconut milk to make the whipped cream, saving the liquid for another recipe. Scoop out the solid coconut milk into a mixing bowl and add the sugar and vanilla powder. Using a hand mixer whip for a few minutes. Chill until ready to use.
*This whipped cream comes out differently every time. Sometimes it is creamier and sometimes less so. I can’t figure out if it is the brand of coconut milk (Thai vs. Native Forest) or the time of day/year. No matter. It always tastes good!