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!
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Coconut blueberry breakfast quinoa {vegan, gluten free}
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Coconut blueberry breakfast quinoa via Happy Healthy Mama. High protein and delicious!
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!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 15g
- Sodium: 53.5mg
- Fat: 20.5g
- Carbohydrates: 36.5g
- Protein: 5g
Have you ever tried quinoa for breakfast? If not, is it something you’d like to try?
This looks so good! What a great combination of flavors!
What a treat this breakfast is!! Warm, hearty and filling! Thank you for sharing!
Thanks for your feedback! 🙂
Just 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!
I’m so happy to hear this, Emily!
Just 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!
Really 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!
Thank you!
Hi
I was just wondering if anyone knew how many calories were in a serve.
I need to monitor for diabetes
Tia!
Hi
I was just wondering if anyone knew how many calories were in a serve.
I need to monitor for diabetes
Tia!
We 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.
Thanks for coming back to let me know! I’m glad you liked this. 🙂
I love this! I added pumpkin pie spice, a few pumpkin seeds and walnuts to it. WOW! Thanks for the lovely recipe!
You’re welcome! I’m glad you liked this. 🙂
would 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! 😉
Yes, it would work. The final result will be less creamy, but I’m sure it will still taste good!
I 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!
Great! Thanks so much for letting me know, Melanie!
Think this will work well with a crockpot? Set it up the night before and leaving it on low all night!
I 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!
Hmm, 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 🙂
Interesting! 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?
I 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!
I’ve been craving apple everything lately. I heart fall! 🙂
New to using quinoa for breakfast…do you use the solid coconut oil or liquid? How do you dry the quinoa?
The 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!