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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209 Responses to “Breakfast Quinoa.”

  1. #
    Kristy — November 15, 2015 @ 11:27 pm

    I made a double batch of this up this evening to have in the morning and more later in the week. You said it was a ton of vanilla and cinnamon, but I used what you suggested, even though I thought it seemed like too much, but after it had cooked up and I gave it to taste, it was good! I was wondering, however, about the vanilla being in there before it boils and while it is simmering. I have always heard one should never boil vanilla, which is why most recipes call for it to be stirred in after removing the pot from the heat. Have you tried doing that? I have had a box of quinoa in my covered for literally months, and I came across your recipe looking for ideas of what to do with it, so this is my first quinoa experience! Thank you!



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