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Creamy Coconut Quinoa Breakfast Bowl: Your Perfect Morning Delight

Creamy Coconut Quinoa Breakfast Bowl
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A dairy-free, naturally sweetened breakfast bowl featuring fluffy quinoa simmered in coconut milk, topped with fresh tropical fruits and crunchy toppings. A satisfying vegan breakfast that tastes like dessert!

  • Author: ranime
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 3 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Tropical Fusion

Ingredients

Scale
  • Quinoa Base:
  • 1 cup uncooked quinoa (or 3 cups cooked)
  • 1 (13.5 oz) can light coconut milk
  • 1 cup water
  • 1 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt
  • Toppings (choose 3-4):
  • 1/2 cup diced mango
  • 1/2 cup sliced banana
  • 1/4 cup toasted coconut flakes
  • 2 tbsp chopped macadamia nuts
  • 1 tbsp chia seeds
  • 1/4 cup pomegranate arils
  • 1 tbsp almond butter (for drizzling)
  • Optional Boosters:
  • 1 scoop vanilla protein powder
  • 1 tsp matcha powder
  • 1 tbsp cacao nibs

Instructions

  1. Rinse quinoa: Thoroughly rinse under cold water to remove saponins.
  2. Cook quinoa: In a saucepan, combine quinoa, coconut milk, water, maple syrup, vanilla, cinnamon, and salt. Bring to a boil, then reduce to simmer. Cover and cook 15 mins until liquid is absorbed.
  3. Rest: Remove from heat, let sit covered for 5 mins. Fluff with fork.
  4. Sweeten (optional): Add more maple syrup to taste if desired.
  5. Serve: Divide into bowls. Top with fresh fruits, nuts, and seeds. Drizzle with almond butter.

Notes

  • Meal prep: Cooked quinoa keeps 5 days refrigerated (add toppings fresh)
  • Texture tip: For porridge-like consistency, use 1/2 cup extra liquid
  • Nut-free: Substitute sunflower seeds and seed butter
  • Lower carb: Use unsweetened coconut milk and monk fruit sweetener
  • Warm or cold: Enjoy either way!

Nutrition

Find it online: https://recipesfood.org/creamy-coconut-quinoa-breakfast-bowl/