Gluten-Free Breakfast Quinoa with Vanilla Cream

While we don’t primarily eat gluten-free we have plenty of friends who do.  It’s usually not too much of an issue to plan snacks or desserts around them when we entertain, but meals are a whole other matter.  I had full intentions of making this breakfast for my friend when she was here last week, but time got away from us and I never did 🙁  It’s extremely tasty and well worth making even if you don’t eat gluten-free.

Gluten-Free Breakfast Quinoa with Vanilla Cream
Serves 4

Quinoa
1 cup quinoa, rinsed and drained
1 1/2 cups water
1/2 cup vanilla coconut milk
2 tsp Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
½ cup raisins
1/4 cup packed light brown sugar
1/2 tsp cinnamon
pinch of nutmeg
pinch of salt
1 small Fuji apple, peeled, cored and diced

Directions
In a large saucepan over medium-high heat, add quinoa and water. Bring to a boil while stirring occasionally. Reduce heat to a simmer then add coconut milk, vanilla extract, raisins, brown sugar, cardamom, cinnamon and salt. Cover and cook until done, about 20-25 minutes; stirring occasionally. Add apple pieces about 3 minutes before removing quinoa from heat.

Vanilla Cream
½ cup half-and-half
½ teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
1 tablespoon powdered sugar

Directions
In a small bowl, whisk ingredients until combined.

I admittedly added a bit too much cream to my serving of quinoa.  I wasn’t paying attention when pouring so probably added about 1/4 cup instead of just 2 tablespoons – I cannot say that I was sorry to have done that though, and likely the next time I eat it…I’ll do the same 🙂

Visit the Nielsen-Massey website for more gluten-free recipes, including:

• Chocolate Ginger Macaroons
• Coffee Cloud Meringues
• Vanilla Cinnamon Apples