Coconut Breakfast Quinoa

Coconut Breakfast Quinoa (large)

When was the last time you had quinoa for breakfast?  Here’s a sweet breakfast quinoa recipe that we’ve topped with pineapple, blueberries and pumpkin seeds.  You can also try natural peanut butter or just some honey as  a topping as well. This dish is vegan and  gluten free.

Prep time: 5 minutes . Cook time: 20 minutes Yield: Serves 3

1/2 Cup Dry quinoa
1/2 Cup Light coconut milk
1 Cup Water or Almond Milk
1/4 Tsp Cinnamon
Dash of Freshly ground cardamon (2-3 pods)
Dash of Ground Allspice
Dash of Ground Nutmeg
Dash of Vanilla Extract
Sweetener of your choice

1. In a small saucepan, bring quinoa, coconut milk, water, cinnamon, vanilla, allspice, cardamon and nutmeg to a boil. Reduce it to a simmer; cook covered for 15 minutes until liquid is absorbed; add more water if necessary. Sweeten with your favorite sweetener.
2. Serve in a bowl topped with fruit and nuts.

Nutrition per serving (without sweetener and toppings) : 229 Cals; 35g Carb; 6g Fat; 7g Protein; 5g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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