Pina Colada Quinoa - cooking recipe

Ingredients

1 cup quinoa
1 (14 ounce) can light coconut milk
1 (14 ounce) can crushed pineapple
1 tablespoon brown sugar
1 teaspoon pure vanilla extract

Preparation

TIP: Rinse the quinoa well; I use a fine mesh strainer - this removes any remaining natural coating, which has a slightly bitter flavour. If you have time, try recipe #16399, toasted quinoa, to prep your quinoa - it makes a world of difference!
In a medium saucepan, bring quinoa and coconut milk to boil. Cover, reduce to low, and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes.
Drain the pineapple, reserving the juice. Stir 1/2 cup of the juice into the saucepan. Add the sugar and vanilla and mix well. Stir in the crushed pineapple, and serve. Store in the refrigerator in a sealed container for up to 2 days.