I made quinoa cooked in coconut milk, added a ton of vanilla and cinnamon, then covered it in fruit and almonds. I was completely fanatic about the texture, but not only that: it kept me full FOR-EV-ER. Like forever! Since then, I’ve been making obsessive combinations of assorted fruit and nuts, and this is currently my favorite. Toasted pecans, chopped bananas, and heaven.
Combine quinoa, coconut milk, cinnamon, and vanilla in a small saucepan and bring to a boil.
Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk.