Are you getting bored with your breakfast routine? If you’re stuck in a breakfast rut, I’ve got just the recipe for you.
Whenever I find myself making the same breakfast over and over (I’m talking to you, oatmeal), I turn to my good friend quinoa. Breakfast quinoa recipes are not strangers on Happy Healthy Mama. I’ve got this breakfast quinoa recipe with a nice touch of orange and this apple quinoa breakfast recipe that is actually perfect for fall.
I was inspired to make a coconut version of breakfast quinoa when I saw a side dish for coconut quinoa in the latest issue of Bon Appetit. Their recipe was for a savory side dish, but I wanted a sweeter breakfast-y version. I’m so glad I tried it as the quinoa pairs nicely with the coconut milk, cooking to creamy porridge-like perfection.
Even though blueberries aren’t in season I had to use them since they are such a great compliment to coconut. That’s what frozen berries are for, right?
I’m so glad I have this new quinoa dish in my breakfast arsenal. I think you should add it to yours, too!
PrintCoconut blueberry breakfast quinoa {vegan, gluten free}
Coconut blueberry breakfast quinoa via Happy Healthy Mama. High protein and delicious!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 teaspoon coconut oil
- 3/4 cup raw quinoa, rinsed and dried
- 1 (15 ounce) can lite coconut milk
- pinch of salt
- 1–2 tablespoons maple syrup
- 1–2 tablespoons unsweetened shredded coconut
- 1/2–3/4 cup blueberries (fresh or frozen)
Instructions
Melt the coconut oil over medium heat. Add the quinoa and cook, stirring frequently, until it is toasted and golden brown, about five minutes. Next, add the coconut milk and a pinch of salt and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed, about 12-20 minutes. Fluff the quinoa with a fork, then stir in the maple syrup to taste. Top each bowl with the shredded coconut and blueberries. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 15g
- Sodium: 53.5mg
- Fat: 20.5g
- Carbohydrates: 36.5g
- Protein: 5g
Keywords: healthy breakfast
Have you ever tried quinoa for breakfast? If not, is it something you’d like to try?
Leigh Anne says
October 11, 2013 at 4:03 pmI have tried quinoa for breakfast and it was yummy! Last I tried was an apple cinnamon version. Your version sounds delish cuz I heart coconut. I hadn’t thought to toast it before either……gonna try it soon!
Maryea says
October 14, 2013 at 12:52 pmI’ve been craving apple everything lately. I heart fall! 🙂
Jessi says
July 26, 2015 at 9:36 amNew to using quinoa for breakfast…do you use the solid coconut oil or liquid? How do you dry the quinoa?
Maryea says
July 27, 2015 at 8:07 amThe coconut oil will melt on the stove, so it can be solid to start. I use a fine mesh strainer to rinse the quinoa, and to dry it I put a towel under and shake the water out. You just don’t want a lot of excess water. I hope you enjoy this!
Kate says
October 13, 2013 at 7:25 amHmm, maybe I did something wrong, but mine tasted like satay! Delicious, but very savoury. I think it was the combination of toasting the quinoa and using a very creamy coconut milk. Not quite the sweet breakfast treat I was expecting, but I just omitted the blueberries, mixed through mashed sweet potato and my (dairy, soy, wheat, nut, egg free) kids gobbled it down! So it was still a winner as I’d been missing satay but couldn’t bring myself to try making it with pepita butter instead of peanut butter 🙂
Maryea says
October 14, 2013 at 12:51 pmInteresting! Mine wasn’t savory at all. I wouldn’t call it super sweet, but the maple syrup definitely added a touch of sweetness that was perfect for my taste buds. Did you use the maple syrup?
Trish says
June 22, 2014 at 12:24 amThink this will work well with a crockpot? Set it up the night before and leaving it on low all night!
Maryea says
June 23, 2014 at 6:33 amI haven’t tried it, so I don’t know for sure, but I think it might! You may need a bit more liquid and definitely grease the pot, but I think it could work. Let me know if you try it!
Melanie says
September 7, 2014 at 10:00 amI made it this morning. Delicious! I used regular coconut milk (since that was all I had), added ¾ cups of blueberries while the quinoa was cooking and added another ¾ cup as the recipe states. I will definitely be making this again!
Maryea says
September 7, 2014 at 3:05 pmGreat! Thanks so much for letting me know, Melanie!
Taylor says
March 5, 2015 at 11:52 amwould coconut milk in a carton work? That’s what I have on hand and am currently snowed in! I generally do marathon cooking on snow days or I get antsy and restless! 😉
Maryea says
March 5, 2015 at 2:08 pmYes, it would work. The final result will be less creamy, but I’m sure it will still taste good!
Chelle says
April 11, 2015 at 7:34 amI love this! I added pumpkin pie spice, a few pumpkin seeds and walnuts to it. WOW! Thanks for the lovely recipe!
Maryea says
April 12, 2015 at 3:51 pmYou’re welcome! I’m glad you liked this. 🙂
Edith says
July 17, 2015 at 9:02 pmWe tried this recipe for breakfast this week for the first time. We got some wonderful fresh blueberries from Michigan and I wanted to use them in a breakfast dish other than pancakes. I doubled the recipe and am so pleased that I did. My husband loved the dish and said I needed to be sure to make it again! Quinoa for breakfast is a great idea and it is definitely enhanced by the excellent combination of blueberries and coconut.
Maryea says
July 20, 2015 at 6:48 amThanks for coming back to let me know! I’m glad you liked this. 🙂
Stephanie says
September 7, 2015 at 5:58 pmHi
I was just wondering if anyone knew how many calories were in a serve.
I need to monitor for diabetes
Tia!
Stephanie says
September 7, 2015 at 5:58 pmHi
I was just wondering if anyone knew how many calories were in a serve.
I need to monitor for diabetes
Tia!
ListsForAll.com says
November 1, 2016 at 1:57 pmReally love this recipe! Just wanted to let you know that we added it to our list of the Best Vegan Recipes. http://www.listsforall.com/best-vegan-recipes/ Thanks for sharing!
Maryea says
November 2, 2016 at 7:06 amThank you!
Vickie Armstrong says
January 18, 2017 at 3:58 pmJust made this on our -38 below day in Fairbanks AK. Its a lovely warm comfort to this cold. I added my famous Frozen Alaskan Blueberries and honey instead of maple syrup! It will now be one of our favorite go to breakfast ideas. Thank you!
Emily says
July 14, 2018 at 1:30 pmJust made this recipe exactly as directed and it was AMAZING! I still have the other serving sitting on the stove… there’s no way I’m not going in there right now to finish it. I will be making this again and again!
★★★★★
Maryea says
July 16, 2018 at 7:17 amI’m so happy to hear this, Emily!
LeAnn Littlefield says
January 16, 2019 at 11:11 amWhat a treat this breakfast is!! Warm, hearty and filling! Thank you for sharing!
★★★★★
Maryea says
January 18, 2019 at 9:13 amThanks for your feedback! 🙂