Cool fall mornings mean that hot breakfasts are officially back in my rotation. This comforting and satisfying Coconut Breakfast Quinoa recipe (vegan, gluten free) is easy to make and as healthy as it is delicious! Whip up a batch to enjoy all week – it’s great reheated, and also makes a good afternoon snack!
You guys know I’m a huge quinoa fan – I even wrote a post back in 2013 sharing quinoa nutrition highlights and my best quinoa recipes. Not only is quinoa delicious, but it is packed with protein (double the amount in the same serving of brown rice – and quinoa is a complete protein, so it contains all the essential amino acids), full of iron (1 serving = 20% of our daily iron needs) and antioxidants, and a good source of fiber, too. Sweet!
With the exception of my Cranberry Quinoa Peanut Butter Power Bars and Dark Chocolate Quinoa Bars, I usually have quinoa in a more savory form, tossing it over salad, stirring it into soup, or serving it with a protein and veggies for dinner (my Pesto Baked Salmon is great with quinoa). But it makes an excellent porridge for breakfast, too!
Quinoa breakfast porridge is a fun way to mix it up from oatmeal. The texture is creamy but slightly chewy, and it stores well in the fridge, too. Make a batch of this ahead of time and then eat it all week – just rehydrate it with a little milk of your choice if it gets too dry, and then reheat in the microwave for a minute or two.
The quinoa in this recipe is cooked in coconut milk, which adds a very creamy texture and nice flavor, but if you aren’t a fan any other kind of milk/alternative milk would also work. Feel free to get creative!
To make this recipe, simply dump everything in a pan, bring to a boil, then simmer, stirring occasionally, until most of the liquid has boiled off and the quinoa is tender and an oatmeal texture. Don’t let it get too dry – it will harden some more as it cools. Then, add some toppings and dig in!
Here’s the full recipe. It makes a great breakfast or snack, and you can enjoy it warm or cold (it’s good with yogurt stirred in). I reheated some this morning and had it topped with berries and slivered almonds – delicious! Enjoy!
Coconut Breakfast Quinoa
Cook Time: 20 minutes
Keywords: stovetop boil breakfast snack gluten-free dairy free vegan6074987
Ingredients (4 servings)
- 1 cup quinoa
- 1 can (13 to 15 oz) coconut milk (regular or light)
- 1 cup water
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 Tablespoon pure maple syrup
- Optional toppings: bananas, berries, coconut flakes, sliced nuts, etc
- Combine all ingredients (except optional toppings) in a medium pot. Bring the mixture to a boil.
- Reduce the heat to medium-low and allow the quinoa to simmer for 20-25 minutes, stirring occasionally, until tender and thickened (look for the consistency of oatmeal).
- Serve immediately or store in the fridge and heat up or serve cold throughout the week!Powered by Recipage
What’s your favorite way to enjoy quinoa?