Cool winter 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.
About Time
- Yield: 3 SERVINGS
- Prep time: 10 MINUTES
- Cook time: 20 MINUTES
- Total time: 30 MINUTES
Ingredients:
- 1 cup (240ml) of uncooked quinoa
- 2 cups (480ml) of water
- coconut milk (part HEa) – or another milk of your choosing
- sukrin: 1 sweetener (or another sweetener of choice)
- fresh fruit (pomegranate, raspberries, blueberries)
- 5g of sliced almonds
- vanilla extract
Instructions:
- Place quinoa in a sieve and rinse thoroughly under cold running water.
- Add to a saucepan, and cover with the water.
- Bring to a boil, reduce heat, cover and simmer until water is almost absorbed, then turn off heat and leave covered for about 12 mins, then fluff with a fork.
- To make the breakfast bowl. Add a ⅓ of the cooked quinoa to a saucepan over a low heat, cover with ½ cup (120ml) of coconut milk (as part of your HEa) or other milk of choice (almond and cashew milk are other great options).
- Sweeten to taste with the sukrin (or another sweetener of choice) and add a drop of vanilla extract (¼ tsp)
- Stir until warmed and creamy.
- Top with the fresh fruit and sliced almonds.
- Enjoy!!
- Store the remaining two servings of quinoa in a lidded container in the fridge to use for breakfast over the next few days. Will keep about 3-4 days.