Breakfast Quinoa. {Video!}
There is a time and a place for breakfast quinoa.
And I’m here to tell you that the time and the place is prooooobably the morning after you’ve judged a dessert competition.
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.
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.
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.
I mean, it’s not gin… but it works.
Coconut Milk Breakfast Quinoa
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
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I appreciate you so much!
As soon as breakfast is over though: gin. I’ll share.
241 Comments on “Breakfast Quinoa. {Video!}”
This is a bad recipe. The coconut milk to quinoa ratio is waaaayyy off. The quinoa is no where near done in 15 minutes with that amount of liquid. Look else where for a Quinoa porridge recipe because they actually can be quite tasty when made properly.Â
I usually use a lot more liquid to cook the quinoa too, Jean, but Jessica does say that she’s in it for the crunch! I’m guessing (having read the post) that she intentionally under-cooked the quinoa for that texture. Jessica – you might note that using more cooking liquid leads to softer quinoa texture for the base. I make mine with 1 cup quinoa, 2 cups cooking liquid (usually 1.5cups cashew milk and .5 cup water), add vanilla and cinnamon while cooking and top with walnuts and brown sugar. Insanely delicious, low calorie, and like Jessica says… FILLING!! Also, I’ve been known to double the recipe and separate into containers so I have breakfast ready to go all week long. That’s what I call food prep!
Just made this for breakfast. Â I thought the quinoa was cooked nicely. Â The flavor was very nice, letting the banana be the sweetness alongside the vanilla and cinnamon.
Will definitely make this again.
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I actually started making this in my rice cooker – turns out perfect and I don’t have to stand there and keep an eye on it. I do use a cup of Silk unsweetened coconut milk in mine vs. the 3/4 cup called for in the recipe. I sweeten it with sugar free pancake syrup, a tbsp. or less, to give it a nice maple flavor with the fruit. I’ve put all kinds of fresh fruit on mine – berries, peaches, bananas – whatever I happen to have and it’s always delicious.
This was fantastic!! I am an oatmeal almost every morning kind of girl and this is a great option to mix it up. I made it at night and kept it in the fridge, it reheated wonderfully!
The taste was awesome and yes I agree about the crunch factor! I have a question though, my quinoa stuck to the bottom of my pot during the simmer….any ideas ? You’re not suppose to stir right??
This recipe is unbelievable! My kids LOVED it! I used 3/4c canned coconut milk, and added 1TBSP honey to the milk mixture while cooking. We served it with chopped bananas, chopped walnuts, and a light drizzle of maple syrup.
I am also all about the crunch! This was yummo! I added some ground ginger, allspice, and nutmeg, then substituted 1/4 apple for the banana. Had no pecans so subbed with the walnuts I did have. Wowzers! So glad I found this recipe!
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Let me make it even easier… I took cold cooked quinoa and added a teaspoon of coconut oil and salt… tasted good to me!
I thought this was fantastic! I used a mix of canned coconut milk with flax milk & used the flax milk to top it (added a bit of calcium) I drizzled maple syrup on top of it all to give it more sweetness. I can see how it will keep you feeling full for hours! It might be tomorrow before I eat again-very good!
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Good change from eggs! Is it gluten free? It is cooking now. I like the color of your cabinets. Can I have the brand and color name?
Really easy to make, and super tasty. This will definitely go into my breakfast rotation.
Is this meant to be eaten hot or cold?
Thanks
Just made this for breakfast. Added some no calorie brown sugar from cane sugar. Was delish….
I haven’t made this yet, but I have looked at other quinoa breakfast recipes and your one is the most realistic I’ve seen! I will be making this because I’m doing No- Meat -May and I’m just preparing myself for more vegetarian and vegan recipes!