in pursuit of more

living with just a little less

Coconut Quinoa Breakfast Bowl

Well it is officially summer here in Vancouver. After a long spring, and many, many cold & wet & rainy days, the temperatures here are now warm again! I thought it would never come, but it did! And oh, how sweet it is. One can hear many times the words of those who live and love in this dear part of the world. The words that forgive the endless days of rain and cold to be grateful to live in such a stunningly beautiful place. It’s a good life.

Today’s recipe comes from an ingenious idea for a salad that captured my attention here at Sprouted Kitchen. I was so intrigued at the idea of cooking quinoa with coconut milk that I knew I had to try it. But instead of salad, something about the combo said breakfast to me the day I read it (likely thanks to the long run the day before), and so with that, I went to work that very day.

Coconut is a vegan favorite, prized for richness and flavor that fills the gap when other things just won’t. I used full fat coconut milk for this (I use full fat everything or nothing at all) and the result was gloriously rich and satisfying, not to mention loaded with healthy fats to provide long burning fuel all day. It was dreamy. So whether you are celebrating summer or the start of winter where you are, rest knowing you can be taken away to a delicious dream like state with a mere heavenly recipe. I hope you like this one. I sure did!

Coconut Quinoa Breakfast Bowl:

(1) cup quinoa
(1) cup coconut milk
(1) cup cold water
(1/8) tsp salt

Add per serving:

(3) tbsp shredded coconut
(1) tbsp brown sugar or maple syrup to taste
(1/4) cup fresh blueberries
(5-6) fresh cherries halved and pitted
(3-4) chopped pitted dates (optional)
(1/4) cup plain yoghurt (optional)

Combine the coconut milk, quinoa, water, and salt in a medium saucepan and stir to combine. Bring to a boil over medium-high heat with the lid on, once it boils, turn the heat to low, and cook (covered) for 25 minutes. Once the quinoa is cooked and all the water is absorbed, remove from the heat and fluff with a fork inside the pan. To serve, scoop one cup of the coconut quinoa into a bowl, add the brown sugar (or maple syrup), and stir. Top with coconut, fruit, and optional dates and yoghurt. Serve warm or at room temperature and enjoy!

Local summer fruits are abundant here now and I know there are many of you who (like me) revel in the beauty and taste of fresh stone fruits and ripe sweet berries. I wish the world over could enjoy them with me this time of year, and I am always grateful for each morsel.

103 responses to “Coconut Quinoa Breakfast Bowl

  1. Hey lovely Shira! How was the weekend away?

    This recipe has my name written all over it – you know how I love quinoa (remember the tabbouleh recipe!) and in my new dairy-free world, coconut is my new best friend. YUMMO. I reckon I’ll give this one a go this weekend. Cheers, my friend 🙂

    1. Oh J – I hope you are doing okay in your new ‘dairy free’ world – it gets easy after a while! Tell me – are you feeling better yet? 🙂

    1. Thanks Sharyn! I love the idea of cooking oats in milk too (and polenta is one of my faves) – now I might try polenta in coconut milk! 🙂

      1. I cook 1/4 cup polenta in 1 cup of milk (with just a little water to film the pan). It’s delicious with fresh peaches or berries this time of year. For oats, I use 1/2 cup rolled oats. In both cases I add a little kosher salt to avoid a flat taste.

        1. Incredible. Now I am so hungry – peaches and polenta sound too amazing together! I’ll let you know as I have a major soft spot for both! Thank you Sharyn!!

          1. Be sure to add some vanilla extract at the end — I learned that from Mark Bittman: vanilla is the perfect complement to corn. Blackberries are dynamite, too — they get all warm and smushy and your cereal turns purple.

  2. Quinoa is my best food friend, right next to a green smoothie, kale chips and chocolate 🙂 haha… this recipe looks super dreamy and delicious! There was a time I used to eat quinoa for breakfast every morning. One day with nut milk, raisins, grated apple and cinnamon, another day with fresh herba and a poached egg and another day with all kinds of berries and seeds. the variations are endless and you definitely came up with a great one! thx for sharing!!

  3. Hey miss shira! oh these breakfast bowls look AMAZING. I’m such a sucker for comforting breakfast foods like this. Your summer fruits have me salivating too…but our apples are in season so that would make a lovely addition as well. I need to get back on the healthy eating train after my trip and lots of dining out! Hope you are having a lovely start to the week xo

    1. Thanks Sarah! I think grated fresh apple would be divine – perhaps a sprinkle of cinnamon to go with that? Hope you are well too! xox! 😉

  4. These bowls look amazing, I absolutely love quinoa for breakfast but don’t do it nearly enough! It usually goes with lunch or dinner since it’s a quick and easy grain, cooked in veggie broth is delish!

    I am obsessed with cherries right now too. I bought tons of them this week because I am dreading when they go out of season again lol. I am a huge fan of quinoa too so this breakfast is right up my alley 🙂

    1. I know right Gabby? So many cherries and SO little time! Tell me – did your little package arrive yet or is the Post acting in its normally slow fashion (hehe)? 😉 xox

    1. Yes Heidi! You absolutely can re-heat and I should add this to the post – add a little water to the pot and warm for 5 minutes while you get everything else ready! 😉

  5. Reblogged this on Run, Nikki, Run and commented:
    I saw this post on In Pursuit of More – and my stomach instantly growled. Coconut milk is my absolute favorite, and I have a feeling this will become one of my favorite breakfasts EVER – especially since I’m in full-on cherry obsession mode right about now!

  6. Hello, Shira! It’s been a while! How are you?! What an interesting recipe! I’ve still never tried quinoa – shame on me! Perhaps I should soon… Sounds properly delicious, by the way.

    1. A must Nick, you might just love this amazing grain! (Missed you btw!) – I’ve been on the road and missing my favorite blogs – lots of catching up to do! I hope you are doing properly wonderful! 🙂

  7. I can totally see how you envisioned this for breakfast! It looks terribly satisfying, especially after a long run! And your daughter was totally missing out on those cherries- they look gorgeous!

    1. Thanks Kristy! I know these kids – they give up the best for us adults – too swayed by physical imperfections 😉 Oh well – more for us, right? Hope you are swell my friend! xox 🙂

  8. looks so summery – cherries and blueberries! My mum has always had the ‘dream’ of going on a fruit picking holiday somewhere in Australia. As she said, “what better way to get a tan and get fit?” Maybe there’s something in that dream 🙂

    1. I think your mom might be a genius Marina! I love the idea too – so much so that we pick berries just once or twice a year. It is a lot of work but so satisfying! 🙂 Hope you are well! xo!

  9. I always want to make everything you make! I’ve gotta make this dish for breakfast! Thank you for adding so many wonderful and delicious things to my rotation! And I love your IPOM headquarters comment…. It makes me laugh too 😉 xoxo!

    1. Gratitude and LOVE to you from the world IPOM headquarters here! Somer, you are one of the brightest lights in the blog world – never change! You always know how to make my day 🙂 Plus – this breakfast has your name written ALL over it! xox!

      1. I did it last night! But then we ate it with a curry for dinner (I planned to have leftovers) and there wasn’t a quinoa morsel left for breakfast. Good thing it cooks quickly! Making another batch.

        You flatter me, and I love it. Right back at you sister. xoxo!

          1. A lame one I throw together when I’m starving and need dinner on the quick… It had coconut milk, canned diced tomatoes, cumin, coriander, ginger, edamame, kidney beans, spanish onions, garlic, cilantro spinach and more tasty tidbits. Not pretty or enough to blog about, and I don’t even know what food genre it falls under or what to call it, but it hits the spot. It was especially delicious with the quinoa!

  10. Oh Shira, I missed your recipes so much while traveling. You are just so inspiring! I will have to cook myself a bowl of quinoa tomorrow morning! Yay!

    1. Thank you Sanne! So happy to hear from you – where did you travel to? I love that you appreciate the recipes – and thank you for the wonderfully kind words! 😉

      1. I went to Spain for a good few weeks, Barcelona, Beaches and somewhere near the Pyrenees. It was good and hot! XO

  11. I loveee coconut, I have been eating cookies made with coconut this past week. I just can’t stop eating them! This breakkie bowl looks amazing. I love quinoa, in any way! There is no wrong way to eat it!

  12. Such a beautiful post Shira – the colors, photos, words; your posts always blow me away!

    I love quinoa – I have made a coconut quinoa pudding and served with blueberries and almonds- I am so in love with your version and have a whole bowl full of cherries just waiting to top this quinoa 🙂

    Coconu Milk is definitely a Staple in our Pantry – it is so versatile! But really I love all things coconut 🙂

    1. I am so happy to have you as a reader Heather, honestly, you are such a wonderful support! Your quinoa pudding sounds delicious – do you have the recipe posted anywhere? 😉

  13. I’ve got cherries, check! Quinoa, check! Coconut, triple check! This is something I will be making this week. Thanks for the recipe, love. As always, a sheer pleasure 🙂

  14. I’m a huge fan of quinoa, and I’m hoping I don’t have to stop eating it (stupid food sensitivities)–I shall be trying next week to reintroduce, and perhaps this recipe is just the way!? I have found that soaking quinoa overnight or for at least an hour before cooking makes it even more delicious, light and fluffy! Thanks for your wonderful perspective and recipes! 🙂

  15. Happy Summer!
    This looks amazing, and I have been searching for ways to bring quinoa from the end of the day to the beginning – this is it! I’ve just begun experimenting with coconut milk and have loved everything I’ve tried it in, smoothies, desserts – even substituted it for whipped cream in a dairy-free strawberry shortcake for my hubs. yum!

    1. Hi Andi! Happy summer to you too!
      Your whip cream sounds divine – do you mind sharing how you served it? Hope you enjoy this combo! Keep us posted! 🙂

  16. Oh my goodness, how did I ever miss this? What an exquisite breakfast!!! And what seductive photos you’ve taken of it! Beautiful all the way around, Shira!

    1. Hi Tess! What a lovely post! I am so glad you enjoyed the recipe enough to post about it (and to say such lovely things about me and the blog – really – thanks!) – I am totally okay with the use of the photos – if possible notes on each photo used with a ‘photo by _____’ is a lovely nod but I am not that fussy – just glad to see the word spread in such a positive way! Enjoy!

  17. Such a simple, yet beautiful way to eat quinoa for breakfast! I’m such a quinoa and coconut fan so this is right up my alley! I love all your words of inspiration and you really show the beauty in, not only food, but life in general.

    Thank you for linking up to our first HVF!

    1. Thanks Lou! Honestly you are one of those women I need to visit more often – every time I hear from you I am happy 🙂 If HVF gets us to each others blogs more than mission accomplished I say! xox

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