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.
240 Comments on “Breakfast Quinoa. {Video!}”
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This is an excellent, flavorful recipe. Have made it a morning staple, typically substituting an apple for the banana. Thanks for posting!
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Noooo, I don’t want to go to work. I want to stay in my pajamas and make breakfast quinoa RIGHT NOW!!!
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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.
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.
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Serves 2… yeah the double headed beast in my hungry belly hahaha! It was goooood!
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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!
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Sounds amazing. Will try this week end :) Thank you!
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Just made this recipe. Amazing. Thank you :)
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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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My favorite ingredients <3