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.
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Ingredients
- 1 cup coconut milk (or any milk can)
- ½ 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
Instructions
- 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.
Notes
Credits // Author and Photography: Emma Chapman
I’ve been on the fence about quinoa for awhile now, I think this recipe may tip me over! I love anything coconut! Do you know if this keeps well? I’m thinking it would be great to make a big batch for a few days worth and just reheat a serve? Thanks for the recipe can’t wait to try 🙂
this sounds fantastic! I’m on a quinoa kick lately so this is perfect!
great recipe! xo
Such a great gluten-free breakfast idea!
http://lifeandcity.tumblr.com
This looks so delicious, I’m trying it tonight! I’m always looking for high protein breakfasts. Thanks for posting.
I tried this today and it was so delicious I had to share it over on my blog – linking back to you of course! http://talesofadventureblog.com/2014/01/24/the-most-delicious-breakfast-you-will-ever-eat-in-your-life/
I had never thought to try quinoa as a breakfast food but it was so yummy! I only recently discovered this blog and I’m already a dedicated follower – and fan of the app! More please!
Laura xx
I bought the ingredients to make this tonight. Is it wrong that I’m looking forward to breakfast already and it’s not even bedtime yet?
Thanks for sharing!
Laura xx
YUM! I am pumped about this! I currently have too much quinoa cooked, and am sick of it on salads and sides! Tomorrow it becomes morning fuel! Also, Bob’s Red Mill brand of Quinoa is the first I’ve had that I have not had to rinse, it tastes great every time (to me at least) without the extra step;)
First of, this sounds very delicious. Only, recently I read an article that made me a bit reluctant to frequently use quinoa. As a vegeterian, I certainly love the stuff. However, my main goal is still to live ecologically, and quinoa just isn’t the answer to that.
Here’s the link to the article: http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa.
I realize it’s shortsighted to stop eating quinoa because of a small article in the paper, but we should be aware what our consumption does to/with the people who grow our food. Personally I’m a big fan of short-chain supply. And in that line of thought, most of your recipes and projects here fit in there perfectly. Only, for me, no coconut or (too much) quinoa.
Keep up the good work!
Yummyyyyy coconut is my favourite! Will have to try!
For inspiration > http://www.electricsoiree.com
Yaaamy, and that says it all!
http://simonaroxanahuidiu.blogspot.ro
Mmm, this looks absolutely delicious! I love coconut and quinoa, so this would be a winning combo, I’m sure 🙂 also, did I spy a Chemex?! Would love if you did a tutorial on how to use one/a review of how you like yours…thinking about getting one!
Yummmm I wish I wasn’t so lazy hahaha because it looks soooo good!
Thank you for sharing. When I first heard of quinoa about 10 years ago, I thought it was like a high protein oat. So the only way I have ever eaten it was like oatmeal with a little brown sugar and milk. I always thought it was so good. Then I learned it’s usually used more like a rice. haha. Oh well. Thanks for the recipe.
Yum!! This looks soooo delicious! What a great breakfast.
Mmm, this sounds delicious! I love having whole grains for breakfast and this is such a great spin on the idea!
XOXO
Becca | http://ladyfaceblog.blogspot.com
Good recipe. Because I’m from Perú, I’m use to eat quinua (espanish for quinoa ) for breakfast, lunch or diner. You can comsume it as a hot beverage too. It’s really good in winter.
I very much enjoy quinoa for breakfast. Your recipe looks like a fantastic version.
Hooray for quinoa! Millet is another great breakfast grain, w cooked apples.
Recently discovered quinoa w kale and chopped Brussels sprouts.
I have been curious about the quinoa for breakfast dishes and this one looks like a winner – might have to try it out this weekend!
Meghan xo