Description
Creamy, dairy-free Healthy Coconut Quinoa Breakfast Bowl made by simmering quinoa in coconut milk, then topping with fruit, seeds, and coconut. Cozy, naturally sweet, gluten-free, meal-prep friendly, and customizable for busy mornings.
Ingredients
Quinoa, rinsed: 1/2 cup (85 g)
Light coconut milk: 1 cup (240 ml)
Water: 1/2 cup (120 ml)
Ground cinnamon: 1/2 tsp (1.3 g)
Fine sea salt: 1/8 tsp (0.7 g)
Vanilla extract: 1/2 tsp (2.5 ml)
Maple syrup or honey: 1 to 2 tsp (5 to 10 ml), to taste
Fresh berries: 1 cup (150 g)
Unsweetened shredded coconut: 2 tbsp (10 g)
Chia seeds: 1 tbsp (10 g)
Optional: almond butter or sunflower seed butter: 1 tbsp (16 g)
Instructions
1. Rinse quinoa in a fine mesh strainer under cold water until the water runs mostly clear, about 30 seconds.
2. Add quinoa, coconut milk, water, cinnamon, and salt to a small saucepan and bring to a gentle boil over medium heat.
3. Reduce heat to low, cover, and simmer 12 to 15 minutes until the liquid is absorbed and quinoa is tender with visible spirals.
4. Remove from heat, stir in vanilla and maple syrup or honey, then cover and rest 5 minutes.
5. Fluff with a fork. Divide into 2 bowls.
6. Top with berries, shredded coconut, and chia seeds. Add nut or seed butter if using. Serve warm.
Notes
Rinsing quinoa helps remove bitterness.
For extra creaminess, stir in 2 to 4 tbsp (30 to 60 ml) coconut milk after cooking.
Meal prep: store the cooked quinoa base (without toppings) in the fridge up to 4 days. Reheat with a splash of water or coconut milk.
Kid friendly: let everyone choose their own fruit and toppings.
All nutrition is an estimate and will vary with toppings and sweetener amount.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg