cookbook-30-recipes-under-400-calories

BREAKFASTQUINOAIf you’re tired of oatmeal for breakfast then thisrecipe is a must-try! Quinoa is surprisingly fillingand appetizing especially served with a helping ofstrawberries, bananas and toasted coconut.4 SERVINGS1/4 DISH22 MININGREDIENTSNUTRITIONAL INFOBLUEPRNTSLog ItCLICK TO LOG THIS RECIPECALORIES 183FatSaturated fatMonounsaturated fatPolyunsaturated fatProteinCarbohydrateFiberSugarsCholesterolWHILE OVEN PREHEATS,cook quinoa.4g3g0g0g4g34g4g12g0mgIron 7%Sodium84mgCalcium 2%Potassium© Photo: Johnny Autry; Styling: Cindy Barr269mgVitamin A 0%Vitamin C 37%WHILE QUINOA COOKS,toast coconut and slice the strawberry andbanana. with remaining ingredients.PREP POINTERServe with an egg if this quinoa breakfast isnot enough for you.• 1/2 cup uncooked quinoa (certified gluten-freeif necessary)• 3/4 cup light coconut milk• 2 tablespoons water• 1 tablespoon light brown sugar• 1/8 teaspoon salt• 1/4 cup flaked unsweetened coconut• 1 cup sliced strawberries• 1 cup sliced bananaINSTRUCTIONS1. Preheat oven to 400°F.2. Place quinoa in a fine sieve, and place thesieve in a large bowl. Cover quinoa with water.Using your hands, rub the grains together for30 seconds; rinse and drain quinoa. Repeatthe procedure twice. Drain well. Combinequinoa, coconut milk, 2 tablespoons water,brown sugar, and salt in a medium saucepan,and bring to a boil. Reduce heat, and simmer15 minutes or until liquid is absorbed, stirringoccasionally. Stir mixture constantly during thelast 2 minutes of cooking.3. While quinoa cooks, spread flaked coconut ina single layer on a baking sheet. Bake at 400°Ffor 5 minutes or until golden brown. Coolslightly.4. Place about 1/2 cup quinoa mixture in eachof 4 bowls. Top each serving with 1/4 cupstrawberry slices, 1/4 cup banana slices, and 1tablespoon toasted coconut. Serve warm.23 30 HEALTHY LOG IT NOW RECIPES myfitnesspal