I have almond milk in my coffee often, however I love this coconut milk coffee creamer for something different. If you want something that gives you that super creamy coffee, you have to try this product. Check out the nutritional info! Just wanted to share 🙂
This one is the plain, but it also comes in french vanilla and hazelnut!
I love all the recipes I’ve tried from Peas and Thank You. Her recipes are usually the quick and easy kind. I’ve made this one before and it is something I will make again and again. I also think you can basically throw in whatever veggies you have and it will still turn out great! So follow along kids – here is how I made Thai Fried Quinoa today. And if you’ve never tried Quinoa, it’s about time you do!
- 1 c. dry quinoa
- 1 c. coconut milk (I use light)
- 1 c. vegetable broth
- 1/3 c. chopped green onions
- 1 T. minced ginger
- 2 t. minced garlic
- 1 c. frozen peas (I used shelled edamame beans)
- 1 c. pineapple
- 1/4 c. cilantro, chopped (I used just a little dried cilantro – not a huge cilantro fan)
- 1 T. lime juice
- 2 T. reduced sodium soy sauce
- 1/2 c. scrambled tofu (optional—see recipe in our book) – didn’t use
- Optional garnishes: lime wedges, peanuts, cilantro, cherry tomatoes
- Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.
- Combine coconut milk and vegetable broth and add to quinoa.
- Bring to a boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.
- Meanwhile, coat a large skillet with cooking spray or a light spritz of oil and place over medium-high heat. Add green onion, ginger and garlic and sauté for a minute or two.
- Add edamame beans, pineapple and cilantro and sauté for an additional minute.
- Add quinoa to the skillet and cook until starting to slightly brown and crisp.
- Finish with lime juice and soy sauce.