Cool fall mornings mean that hot breakfasts are officially back in my rotation. This comforting and satisfying breakfast quinoa bowl with coconut is easy to make and as healthy as it is delicious! Plus, it’s vegan and gluten free, so everyone can enjoy it.
Whip up a batch for breakfasts all week! It’s great reheated, and also makes a good afternoon snack.
Looking for more ideas? Here are some of my favorite quinoa recipes!
Coconut Breakfast Quinoa
You guys know I’m a huge quinoa fan – I even wrote a post back in 2013 sharing quinoa nutrition highlights and some favorite quinoa recipes. Not only is quinoa delicious, but it is packed with protein. It has double the amount of protein as the same serving of brown rice. And quinoa is a complete protein, so it contains all the essential amino acids, is full of iron (1 serving = 20% of our daily iron needs) and antioxidants, and is a good source of fiber, too. Sweet!
With the exception of my 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!
I mean, just look at that creamy breakfast bowl! I’m drooling already.
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.
Breakfast Quinoa Ingredients
To make this recipe, you’ll need:
- coconut milk
- maple syrup
- vanilla extract
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.
When it comes to toppings, feel free to get creative! Here, I used unsweetened flaked coconut, banana slices, and sliced almonds.
How to Make This Quinoa Breakfast Bowl
To make this recipe, simply dump everything in a pan, bring to a boil, then simmer, stirring occasionally. Once most of the liquid has boiled off and the quinoa is tender (similar to an oatmeal texture), remove from heat.
Don’t let it get too dry – it will harden some more as it cools. Then, add some toppings and dig in!
How to Prep Ahead
You can easily 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. Then, add desired toppings and enjoy!
You’ll find the full coconut breakfast quinoa bowl recipe at the bottom of this post. It makes a great breakfast or snack, and you can enjoy it warm or cold (it’s super good with yogurt stirred in). I reheated some this morning and had it topped with berries and slivered almonds – delicious! Enjoy!
What’s your favorite way to enjoy quinoa?
- 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!