Coconut Quinoa Breakfast Bowls

by Kelli on March 26, 2015

Coconut Quinoa Breakfast Bowls

Quinoa has its place in side dishes galore. It makes its way into soups and salads. It’s strong enough to hold its own as a main course, and even has a knack for sneaking into desserts. Know this – quinoa also has a place on the breakfast table!

Lately, I’ve been swapping out my regular bowl of oats for protein-packed quinoa breakfast bowls. Like oatmeal, these breakfast bowls can be made to eat or prepared in advance, and there’s an endless amount of variations, both sweet and savory. I’ll eventually share all of my favorite quinoa breakfast bowls with you, and today I’m starting with my number one go to – Coconut Quinoa Breakfast Bowls.

Coconut Quinoa Breakfast Bowls

The core ingredients are simple – quinoa, coconut milk, maple syrup, and vanilla extract. There’s about a million and one choices for toppings, but I think a nice combo of fresh raspberries, coconut flakes and chia seeds is the way to go. The flavors works so well together, and you know what, it’s simple and beautiful.

I use tri-color quinoa (white, red, and black) simply because I like the variation. You can use that, or stick with a single variety. As for the coconut milk, you want that glorious, flavorful milk that comes in a can. Go all out with the luxurious,  full-fat version or opt for low-fat.

Coconut Quinoa Breakfast Bowls

Coconut Quinoa Breakfast Bowls

Yield: Serves 2

Ingredients

  • 1 cup quinoa
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • toppings
  • coconut milk
  • unsweetened coconut
  • fresh berries
  • chia seeds

Instructions

In a medium saucepan combine the quinoa, 1 cup coconut milk, water, and a pinch of salt. Bring to a boil, them reduce the heat and simmer until the liquid has been absorbed. Remove the pan from the heat, and stir in the maple syrup and vanilla.

To serve immediately - divide between bowls. Top with additional coconut milk, coconut flakes, raspberries, and chia seeds.

To save for later - store in a closed container in the refrigerator. When you're ready to serve, heat the quinoa over low heat if you prefer it warm, or just divide it between bowls if you prefer it chilled, and garnish with toppings.

http://thecornerkitchenblog.com/coconut-quinoa-breakfast-bowls/

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