• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Life
  • Parenting
  • Natural Living
  • Travel
  • Fitness
  • Book
    • Anti-Inflammatory Drinks for Health
    • I Love My Instant Pot Anti-Inflammatory Recipes
  • Resource Library
    • Get a Password

Happy Healthy Mama

  • Facebook
  • Instagram
  • Pinterest
Home » Recipes » Breakfast Recipes » Coconut blueberry breakfast quinoa {vegan, gluten free}

Last updated on June 8, 2018. Originally posted on October 10, 2013 By Maryea / 34 Comments

Coconut blueberry breakfast quinoa {vegan, gluten free}

Jump to Recipe·Print Recipe
36406shares
  • Facebook
  • Twitter

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!

Print

Coconut blueberry breakfast quinoa {vegan, gluten free}

★★★★★

5 from 2 reviews

Coconut blueberry breakfast quinoa via Happy Healthy Mama. High protein and delicious!

  • Author: Healthy Happy Mama
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Scale
  • 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

Did you make this recipe?

Tag @https://www.instagram.com/happyhealthymama/ on Instagram and hashtag it #happyhealthymama

Have you ever tried quinoa for breakfast?  If not, is it something you’d like to try?

36406shares
  • Facebook
  • Twitter

Filed Under: Breakfast Recipes

Previous Post: « Open-faced sandwich with smoky kale and goat cheese
Next Post: Natural products I’m loving now: October Edition »

Reader Interactions

Comments

  1. LeAnn Littlefield says

    January 16, 2019 at 11:11 am

    What a treat this breakfast is!! Warm, hearty and filling! Thank you for sharing!

    ★★★★★

    Reply
    • Maryea says

      January 18, 2019 at 9:13 am

      Thanks for your feedback! 🙂

      Reply
  2. Emily says

    July 14, 2018 at 1:30 pm

    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!

    ★★★★★

    Reply
    • Maryea says

      July 16, 2018 at 7:17 am

      I’m so happy to hear this, Emily!

      Reply
  3. Vickie Armstrong says

    January 18, 2017 at 3:58 pm

    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!

    Reply
  4. ListsForAll.com says

    November 1, 2016 at 1:57 pm

    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!

    Reply
    • Maryea says

      November 2, 2016 at 7:06 am

      Thank you!

      Reply
  5. Stephanie says

    September 7, 2015 at 5:58 pm

    Hi
    I was just wondering if anyone knew how many calories were in a serve.
    I need to monitor for diabetes

    Tia!

    Reply
  6. Stephanie says

    September 7, 2015 at 5:58 pm

    Hi
    I was just wondering if anyone knew how many calories were in a serve.
    I need to monitor for diabetes

    Tia!

    Reply
  7. Edith says

    July 17, 2015 at 9:02 pm

    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.

    Reply
    • Maryea says

      July 20, 2015 at 6:48 am

      Thanks for coming back to let me know! I’m glad you liked this. 🙂

      Reply
  8. Chelle says

    April 11, 2015 at 7:34 am

    I love this! I added pumpkin pie spice, a few pumpkin seeds and walnuts to it. WOW! Thanks for the lovely recipe!

    Reply
    • Maryea says

      April 12, 2015 at 3:51 pm

      You’re welcome! I’m glad you liked this. 🙂

      Reply
  9. Taylor says

    March 5, 2015 at 11:52 am

    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! 😉

    Reply
    • Maryea says

      March 5, 2015 at 2:08 pm

      Yes, it would work. The final result will be less creamy, but I’m sure it will still taste good!

      Reply
  10. Melanie says

    September 7, 2014 at 10:00 am

    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!

    Reply
    • Maryea says

      September 7, 2014 at 3:05 pm

      Great! Thanks so much for letting me know, Melanie!

      Reply
  11. Trish says

    June 22, 2014 at 12:24 am

    Think this will work well with a crockpot? Set it up the night before and leaving it on low all night!

    Reply
    • Maryea says

      June 23, 2014 at 6:33 am

      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!

      Reply
  12. Kate says

    October 13, 2013 at 7:25 am

    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 🙂

    Reply
    • Maryea says

      October 14, 2013 at 12:51 pm

      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?

      Reply
  13. Leigh Anne says

    October 11, 2013 at 4:03 pm

    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!

    Reply
    • Maryea says

      October 14, 2013 at 12:52 pm

      I’ve been craving apple everything lately. I heart fall! 🙂

      Reply
    • Jessi says

      July 26, 2015 at 9:36 am

      New to using quinoa for breakfast…do you use the solid coconut oil or liquid? How do you dry the quinoa?

      Reply
      • Maryea says

        July 27, 2015 at 8:07 am

        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!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

What are you looking for?

Welcome! I'm Maryea, author of Happy Healthy Mama. I am on a mission to create the healthiest life possible for my family and inspire you to do the same! Read More…

By Category

Easy + Healthy Dinners

a pan ful of tandoori chicken with red onions

Tandoori Chicken Recipe

overhead shot of pan fried salmon

Pan Fried Salmon

a spoonful of Vegan Mushroom Wild Rice Soup

Vegan Mushroom Wild Rice Soup

Oven Baked Caprese Chicken

overhead shot of rosemary roasted chicken

Oven Roasted Chicken

Roasted Turkey Breast recipe--on a plate with fresh cranberries and rosemary

Thanksgiving Dinner Ideas for a Small Crowd

Taco Stuffed Zucchini Boats (Vegan + Gluten Free)

overhead shot of a baked casserole with tomatoes, cheese, and basil in a glass dish with pieces of fresh basil Ono the side

Recipes with Pesto

Archives

Footer

Privacy

Copyright © 2021 · Cookd Pro Theme on Genesis Framework · WordPress · Log in