Top 100 Five-Ingredient Dinners

I just made this, and I think it is amazing for breakfast or brunch. However, I tweaked the recipe a bit by adding a half cup of water to the canned coconut milk when I cooked the quinoa. After the 10 mins of boiling, I left it sit covered on the warm burner for an additional 12 mins. It turned out beautifully. Also, the flavor profile isn’t very strong, so I added a couple drops of coconut extract along with the vanilla extract. Before serving I added a few dollops of coconut whipping cream, toasted pecan bits, and some unsweetened shedded coconut. It was delicious.

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