Dream no small dreams for they have no power to move the hearts of men.
~ Goethe
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.
I am one lucky girl.
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!
The Less:
Less boxed, packaged convenience cereal means more whole grain, whole fibre goodness. Less refined sugar and carbs means less sugar spikes and crashes. Less boredom at breakfast time means more looking forward to morning, because kitchens are delightful at the start of the day too 
The More:
More fuel at the start of your day means less likelihood to crash later. More whole grain and high protein quinoa means more high nutrition for less cost. More creative vegan options means eating lighter can be easy, without worry about calories or content.
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 on 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.
One becomes older in order to become kinder.
~ Goethe
I always imagine the long hours it took for whomever picked my fruit to do it. It is fun to go for an hour or two, but could you do it all day? It’s tough out there in the hot sun. I try not to waste even one if I can help it.
This bowl came courtesy of the ‘leftover’ runt cherries my daughter didn’t eat.
They sure were the stars of this dish. Her loss.
Nothing should be prized more highly than the value of each day.
~ Goethe
To all of you who left me comments on my last post – thank you – I am looking forward to catching up on my blog reading and friendships this week!
You know how much I adore hearing from each and every one of you, and it was wonderful to see that some of started rolling right away!
- What is your favorite way to eat quinoa?
- Have you enjoyed it for breakfast too?
- Are you a fan of coconut like me?
This new way to enjoy one of my favorite nutritious grains will now be added to the permanent rotation of hot hearty breakfasts here at the world IPOM headquarters (just writing that makes me laugh – sorry I can’t help it!). You can also find this recipe submitted as part of Healthy Vegan Fridays.
I felt pretty amazing the day I ate this combo ~ almost as good as I feel knowing summer really has come for good here.
It’s a good thing! A very, very, good thing
Yours in Less,
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
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?
This breakfast bowl looks so full of delicious ingredient it is a definite wake up call
Cheers
CCU
Too cute CCU
Wake up call is right!
Stunning photography, These pictures literally made me want to go to bed so I could wake up and eat this. I can’t wait to try this recipe, Thanks!
Thanks! Enjoy!
I have never had sweet quinoa! I am so excited to try this out!!! Great post!!!
xo
amyvintagecloset.com
Wow! Your photography for this post is really quite exceptional. Cherries have never looked so good!
Thanks John! They were as delicious as they look!
I cook grains in milk all of the time, mostly oats or polenta, but I have never cooked them in coconut milk. Your breakfast bowl looks stunning (it’s all that ripe fruit).
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!
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.
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!!
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.
Will do – thanks!! Might just be a post as I know I am going to LOVE this!
Now I now what to do with the bag of Quinoa I just bought
Thanks!
Enjoy Tina!
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!!
I love your ways to enjoy quinoa Alexia – especially with the herbs and egg (yum!)
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
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!
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
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
oops I am a huge fan of COCONUT too lol
Me too!!
Oh, this looks delicious. Since there is such a long cooking time, can quinoa be cooked ahead and reheated?
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!
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!
Looks so delicious – may have to make this one or two mornings instead of my usual smoothie:) Happy Tuesday!
You too Renee! Happy Tuesday!
Oh so delicious! Quinoa is just fabulous at keeping you full for so long and I can’t think of a better flavour complement for its slight bitter taste than creamy slightly sweet coconut milk. Love it!
It’s so true Anna – it does satisfy even the meanest of appetites
Add the coconut milk and you’ll be set for hours!
Just beautiful. And, as usual, your photographs are stunning.
Lovely of you to say – thanks for the kind words as always!
xo
I CANNOT wait to try this out!!!! YUM! I am always looking for something new to make breakfast more exciting! {I feel like you could eat this any time of the day!!}
I hope you like it! I was SO (very) pleasantly surprised!
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.
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!
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!
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 
I absolutely love quinoa so thank you for this delicious-looking recipe.
My pleasure! I hope you love this recipe too!
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
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!
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!
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!
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!
FABULOUS! Great to hear! What curry did you serve it with?
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!
That sounds fabulous! You can never go wrong with those flavors!
So true
I love quinoa and have never tried it for breakfast. I will make this tomorrow and enjoy it in the sunshine
Thank you for the recipe!
Enjoy Anne! Both the quinoa and this glorious sun!!
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!
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!
I went to Spain for a good few weeks, Barcelona, Beaches and somewhere near the Pyrenees. It was good and hot! XO
Sounds wonderful! Barcelona is on the list for sure
Lucky you!
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!
I totally agree with you Britt! Your cookies sound divine – bring on the coconut!
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
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?
I am so happy to be a reader
Seriously your posts never fail to inspire and brighten my day!
Here’s the recipe for the Quinoa Pudding!
http://sundaymorningbananapancakes.blogspot.com/2012/04/coconut-quinoa-pudding-very-inspiring.html
Amazing! Thank you! I will be checking it out – the pleasure is 100% mutual – have a wonderful day Heather! xox
Yum, quinoa for breakfast, had not crossed my mind. Great idea! I am going to definitely try this because we are always looking for ways to make our breakfasts interesting.
I hope you enjoy it!
Yum yum! Can’t wait for breakfast!!
Enjoy!
Reblogged this on athletescook and commented:
Couldn’t resist another post today…what an INCREDIBLE breakfast idea! Can’t wait to get up and make it!
Wonderful Pictures, it looks so refreshing. Another good way to start the day.
Thanks Laine! Happy to have you stop by
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
Wonderful my friend! So happy to have you (and your wonderful words and sentiments) back!
The pleasure is (always) all mine…
Shira this sounds amazing! It’s going to be my new breakfast treat! Cannot wait to try making it!
I hope you like it Tess! Thanks for popping in!
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!
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!
Thanks!
Andi
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!
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!
Thank you dear Spree! I always delight in your comments – hope you are well! xox!
Pingback: Blog of the week; In the pursuit of more « Bun in the Oven
Pingback: Blog of the week; In the pursuit of more « Bun in the Oven
Pingback: Red quinoa salad with cherry dressing, walnuts, goat cheese and basil « Anne Sture Tucker
Hi! I am awarding your super blog the One Lovely Blog Award. Check out the details on our post: http://macenachan.wordpress.com/2012/07/19/one-lovely-award/
Wonderful – thank you! And congrats to you!
Hi Shira, I hope you don’t mind but I loved this recipe so much that I shared it on my blog here: http://justalittlejoy.com/2012/07/18/shiras-quinoa-coconut-breakfast/. I hope you don’t mind that I shared or used one of your images. If you do, please just let me know and I will take it down asap! x
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!
Pingback: Killer Kale Pesto and Giving a Helping Hand | Paint Your Landscape
Reblogged this on Fancy Nancy says…. and commented:
This is yummmmy.
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!
Thanks Shelby – my pleasure – thanks to the 3 of you gals for putting it all together, well done!
Hope to see you again!
Beautiful, beautiful, beautiful, as always, Shira – you make me smile and reflect (and get hungry!) Yay for HVF!
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
Yummy! I like this breakfast idea
Those cherries look amazing. Yay for summer!! 
I know, right Lily Sue? It’s a goodie!
Reblogged this on Go Small on Healthy Living and commented:
This sounds delicious!!! Nom Nom Nom
LOVE! ♥
Pingback: Cheesy Quinoa and other Gateway grain recipes « The Balanced Soul
Pingback: Recipe: Luscious Homemade Tahini Goddess Dressing | in pursuit of more
Hello! I’m new here, found you via Pinterest. Just wanted to say a huge thank you for some fantastic recipes.
Awesome, thank you Lorna! So happy to have you here
Would this be good refrigerated to eat the next day?
Absolutely! Even better