Cherry Ginger Coconut Quinoa – this six ingredient dish is comfort food that serves your sweet and tart cravings as a hearty filling breakfast!
I know this sounds totally guuh (because it is), but I cannot stand our dishwasher.
The actual washer itself is just fine, it’s the baskets inside, both the upper and lower. I think they were designed by someone whose entire dish collection is shot glasses and teacup saucers. Our normal sized (not gargantuan) dinner plates do not fit. Weird.
Also, the design is frustrating – I am one who likes to be efficient when it comes to dishwasher loading (read: cram as much in there as possible), and these baskets are anything but efficient. They have weird shapes and barriers and movable walls.
Jason recently said a new dishwasher is “obviously at the top of our list” of renovation projects… but the fact that we just bought a house has made me a (heat) miser*, because I tell him no, I will just see if I can find new baskets for it. It works perfectly fine, and I actually really like the options it has and how quiet it is.
Besides, the top of my list is expanding the kitchen island.
*There is a heat miser setting on my dish washer – that is a positive.
My new favorite breakfast quinoa? Served on salad sized plates. Totally works here.
This is my new favorite way to make quinoa – upping the oooph comfort factor cooking the quinoa with milk instead of water. So creamy good.
Cherry Ginger Coconut Quinoa
dairy, egg, soy and gluten free, vegan
1/2 cup quinoa, rinsed
1 cup coconut milk (So Delicious carton)
1/2 inch ginger, peeled and minced fine
1 tablespoon rice vinegar
1 cup fresh cherries, halved
(handful) raw cashews, chopped
In saucepan, combine quinoa, coconut milk, ginger, rice vinegar and salt, bring to boil then reduce to simmer.
Cover and simmer for 10-12 minutes, just until liquid is absorbed. Fold in cherries, serve and garnish with cashews. Enjoy warm or cold.
…and because I can never leave well enough alone – if the cherries aren’t sweet enough:
The spicy ginger and the fragrant rice vinegar bring a savory flavor to a creamy coconut comfort, and the bites of sweet are like a cherry on top. The cashew was a last minute addition for crunch, and it totally works here.
Melted dark chocolate was a perfect afternoon snack topper. Totally works here.
- ½ cup quinoa, rinsed
- 1 cup coconut milk (So Delicious carton)
- ½ inch ginger, peeled and minced fine
- 1 tablespoon rice vinegar
- pinch salt
- 1 cup fresh cherries, halved
- (handful) raw cashews, chopped
- In saucepan, combine quinoa, coconut milk, ginger, rice vinegar and salt, bring to boil then reduce to simmer.
- Cover and simmer for 10-12 minutes, just until liquid is absorbed. Fold in cherries, serve and garnish with cashews. Enjoy warm or cold.