Quinoa for breakfast isn’t the typical. I feel like oatmeal is the big winner of breakfast and quinoa shows up in salads for lunch or as the grain for dinner. The very first time I ever heard of quinoa being a breakfast food it was at a little restaurant in Nashville. I was visiting Trey (my then new boyfriend), and now, he’s my husband. I still remember that breakfast. It’s funny how big moments often show up so unannounced and seemingly mundane. I also remember I pronounced the word quinoa quite incorrectly in front of him. This is a thing you should know about me-I’m pretty sure I’ll be famous for it one day, but I find a way to mispronounce everything! It’s a disease!Anyway. Breakfast quinoa. It’s awesome. This version is slightly sweet with crunch walnuts and coconut. The coconut is key. If you have a morning sweet tooth, but crave something healthy, I cannot recommend this enough. Coconut Breakfast Quinoa, serves one.
1 cup coconut milk (or any milk can)
1/2 cup quinoa (I used regular and red)
2 tablespoons brown sugar or maple syrup
a small pinch of cinnamon
a small pinch of salt
2-3 tablespoons unsweetened coconut, toasted
2-3 tablespoons chopped walnuts, toasted
a splash of cream or coconut milk if you want to keep it non-dairy
a small handful of berries
First, rinse the quinoa well. This helps to take that (sometimes) bitter edge off of it. In a small pot, heat the milk until almost boiling. Pour in the quinoa, give it a good stir and place the lid on top. Reduce the heat to a simmer and cook for 15 minutes. During the last three minutes of cooking remove the lid. Once it’s done cooking, stir in the cinnamon, salt and brown sugar. Taste and add a bit more sweetener if you like.While the quinoa is cooking toast the coconut and nuts in a dry pan for a few minutes until brown.Serve with a splash of cream. You can also easily double this recipe (no need to change the cooking time) to serve two. Happy breakfast! xo. Emma
Note: If you’re enjoying this as part of the Weekday Weekend Challenge be sure to use maple syrup as the sweetener and stick with non-dairy, unsweetened milk options.
Credits // Author and Photography: Emma Chapman