There is a time and a place for breakfast quinoa.

Breakfast Quinoa I

And I’m here to tell you that the time and the place is prooooobably the morning after you’ve judged a dessert competition.

Breakfast Quinoa I

Did you know that you can make a gin and tonic cake? Because I didn’t. Until last night, when I ate some, and it tasted EXACTLY like a gin and tonic. And it had gin in it. And it’s sort of all I can think about right now (probably because of the gin) but instead I’m eating quinoa.

Could my life be any more boring? I wish I was eating and drinking gin for breakfast.

Breakfast Quinoa I

But alas… I am not.

After eating eggs (poached, fried, scrambled, hard-boiled – you name it) every morning for MONTHS, I’m moving on. Well, actually I’m now eating the eggs (poached, fried, scrambled, hard-boiled – you name it) for lunch, but whatev. New breakfasts = something to wake up for.

Breakfast Quinoa I

A few weeks ago I came home from a morning workout and was craving cereal like a mad woman. We didn’t have any cereal and while I have no problem venturing to the grocery store six times a day (it’s the only sort of life I have), I needed food NOW. Or then. Whatever. I just wanted some sort of stuff sitting in a bowl of milk that had some crunch.

I made quinoa cooked in coconut milk, added a ton of vanilla and cinnamon, then covered it in fruit and almonds. I was completely fanatic about the texture, but not only that: it kept me full FOR-EV-ER. Like forever, Sandlot style. Since then, I’ve been making obsessive combinations of assorted fruit and nuts, and this is currently my favorite. Toasted pecans, chopped bananas and heaven. It’s all in that bowl down there.

I also like to add a bunch of grape nuts but my 74-year old self finished the box two days ago. The key is in the crunch people. You must have crunch.

Breakfast Quinoa I

I mean, it’s not gin… but it works.

Breakfast Quinoa I

Coconut Milk Breakfast Quinoa

serves 2

1/2 cup dry quinoa, rinsed

3/4 cup canned lite coconut milk + more for drizzling

2 teaspoons vanilla extract

1/2 teaspoon cinnamon + more for sprinkling

pinch of salt

1 banana, chopped

1/3 cup toasted pecans, chopped

Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk.

Note: you can definitely use full-fat coconut milk… I use Trader Joe’s lite coconut milk which is insanely creamy and resembles full-fat coconut milk. If I used another brand, I’d probably use full-fat. Additionally, feel free to add sugar or sweetener if needed. I (shockingly) find it sweet enough with the coconut milk and fruit.

Breakfast Quinoa I

As soon as breakfast is over though: gin. I’ll share.

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204 Responses to “Breakfast Quinoa.”

  1. #
    Sherry — May 27, 2012 @ 12:26 pm

    Made this for breakfast this morning – AMAZING and yes, so filling I could barely finish one bowl! I’ve never been a fan of oatmeal, try as I might, but now that I’ve found your yummy breakfast quinoa, oatmeal and I can finally part ways. :) One thing I did want to mention – the salt in the ingredient list isn’t mentioned in the instructions and I missed adding it first time I tried making this – as a result the quinoa did not cook properly. I’m glad I noticed my omission and tried again!


  2. #
    Leslie — June 10, 2012 @ 11:32 pm

    What type of quinoa do you use?


  3. #
    Maggie — June 20, 2012 @ 9:40 pm

    Eating this right now, thanks! I miss porridge, but oats really don’t agree with me any more so this is awesome :)


  4. #
    Amy — July 24, 2012 @ 3:36 pm

    Coconut Breakfast Quinoa


    • Amy — July 24th, 2012 @ 3:36 pm

      Wait… I meant to EMAIL that recipe to myself… not post a comment! Doh.


  5. #
    Colette — July 24, 2012 @ 3:50 pm

    My li’l one’s nuts about quinoa. And when I don’t have time to cook something with real meat in it, it’s a staple I feel good about giving her b/c it’s a complete protein. And, now, it’s for BREAKFAST!!!!


  6. #
    AsAVerb — July 26, 2012 @ 5:23 pm

    I NEED to try this tomorrow morning! Your photography looks amazing as well!


  7. #
    Ali — July 27, 2012 @ 11:10 pm

    This stuff is amazing. I’m totally addicted!


  8. #
    Kellie — August 14, 2012 @ 8:47 pm

    Lmao @ “Sandlot-style…”


    • Abby A — August 19th, 2012 @ 11:32 am

      Love Sandlot! Best reference ever…stealing it to use as often as possible. “Forever. You know, Sandlot style.”


  9. #
    Alissa — August 20, 2012 @ 12:16 pm

    Wow! Thanks! I had gotten quinoa for a different recipe, but we really didn’t like the recipe. (Actually, we hated it…) I’ve been trying to figure out what to do with the rest of it (having only had it that one time). This tasted as good as it looked! Thank you so much! It was absolutely delicious! :) I now think quinoa may be something I keep around…I’ll have to find some other yummy recipes for it! You’ve restored my faith in the grain…nut…seed…thing? What is it, anyway? :)


  10. #
    Cris — August 26, 2012 @ 5:22 pm

    Oh this recipe is delicious! I tried it in Culebra, Puerto Rico for the first time and I’m hooked!


  11. #
    Caroline Andersson — August 28, 2012 @ 4:55 am

    About the yummiest you could eat for breakfast. Am totally in love with it. Now I have to try the chocolate/blueberry version too :D


  12. #
    Ellen (Gluten Free Diva) — September 23, 2012 @ 11:58 am

    Made with raspberries instead of bananas. Delicious and SO gluten free! I will share with readers of my blog as well. Love your pix and writing!


  13. #
    Denise — October 3, 2012 @ 9:23 am

    LOVE!!! Going Gluten Free for October and I haven’t gotten any gluten free oats yet and was struggling for breakfast ideas. Stumbled upon your recipe and made it this morning for my daughter (15) and I. We both LOVED it!! Will become a regular for us and I will definitely be trying different variations. Thank you so much for the great idea and the great blog.


  14. #
    KP — November 23, 2012 @ 6:40 pm

    Can you suggest anything to add crunch other than nuts (for people with nut allergies?


    • Padma — September 26th, 2014 @ 6:51 pm

      Hi KP, toasted sunflower seeds would probably be yum as a nut-free nut replacement. :)


  15. #
    Anna — January 4, 2013 @ 9:20 pm

    I’m eating this as I comment. You have completely restored my faith in Quinoa! I bought some a while ago for a recipe that I thought might make a nice meal for mine and my boyfriend’s anniversary. In short, we ended up ordering pizza and putting that bag of quinoa in the cupboard where it has sat until today. This is one of the most delicious breakfasts (for dinner) I’ve ever tried and I WILL be making it again. There are so many variations! THANK YOU! :)


  16. #
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  17. #
    kelly — February 27, 2013 @ 7:00 pm

    Looks amazing… just wondering if it reheats well so I can have a quick breakfast when I have a really early start???


  18. #
    Margot — March 3, 2013 @ 11:59 am

    Just made this for breakfast and it is filling. Kind of sneaks up on you! It was so delicious. Thank you for this wonderful gluten-free option!


  19. #
    Jill — March 15, 2013 @ 9:21 am

    The breakfast quinoa was amazing. I would never have thought of it on my own!


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  23. #
    Birit Trematore — March 26, 2013 @ 2:03 pm

    This looked so good I posted a link to it on my blog this morning. It’s on a post about eating smoothies for breakfast and someone asked about something I could suggest that was warm! This was the best looking quinoa breakfast dish i could find!

    Here the link to the post that features your page in the comments.


  24. #
    Stacy @Stacy Makes Cents — April 13, 2013 @ 10:20 am

    I’ll admit – I was skeptical…but your pictures looked so pretty and delicious that I had to try this. We loved it!!! I served with chopped apples instead of bananas. Delish! Thank you. :-)


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  44. #
    Katherine — November 17, 2013 @ 2:19 pm

    This is an excellent, flavorful recipe. Have made it a morning staple, typically substituting an apple for the banana. Thanks for posting!


  45. #
    Cindy H — April 3, 2014 @ 7:10 am

    Noooo, I don’t want to go to work. I want to stay in my pajamas and make breakfast quinoa RIGHT NOW!!!


  46. #
    Stephanie — July 25, 2014 @ 8:16 am

    When I made this, (actually I’m still waiting for it to cook), I found the proportions to be completely out of whack. Anyone who’s cooked quinoa knows you need a lot more liquid than what’s listed in the recipe. Had to add water, so I hope the flavors still work.


    • Stephanie — July 25th, 2014 @ 8:26 am

      OK, I’m replying to myself. Despite the extra cook time, this is very tasty. The pecans make the dish, imo. Looking forward to making again and playing around with extra ingredients. A nice alternative to oatmeal and has a great texture.


  47. #
    sjouk — February 3, 2015 @ 9:20 pm

    Serves 2… yeah the double headed beast in my hungry belly hahaha! It was goooood!


  48. #
    linh — June 12, 2015 @ 3:52 pm

    wow, this is delicious!
    i’m making a slow transition to a vegan lifestyle from vegetarian (6 years) and this has been my breakfast for the past week. yum!
    i love making this the night before – cooking the quinoa in a rice cooker then leaving it in the fridge to cool so it can be nice and cold in the morning :)
    changed up the recipe a bit – used a combination of vanilla sweetened almond milk and coconut milk for extra flavor and creaminess. i think i used double the amount of milk that you prescribed in your recipe, haha.
    anyway, thanks for this lovely recipe. this will be my go to breakfast from now on!


  49. #
    Marie — September 24, 2015 @ 8:05 pm

    Sounds amazing. Will try this week end :) Thank you!



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