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 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.

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ShiraCoconut Quinoa Breakfast Bowl