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Coconut blueberry breakfast quinoa {vegan, gluten free}

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
  • 12 tablespoons maple syrup
  • 12 tablespoons unsweetened shredded coconut
  • 1/23/4 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

Keywords: healthy breakfast