Description
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!
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
- Rinse quinoa: Thoroughly rinse under cold water to remove saponins.
- 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.
- Rest: Remove from heat, let sit covered for 5 mins. Fluff with fork.
- Sweeten (optional): Add more maple syrup to taste if desired.
- 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!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1 bowl (with banana, mango, coconut flakes)
- Calories: 380
- Sugar: 18g (natural)
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg