Blog, Breakfast, Recipes

Coconut Breakfast Quinoa

Before trying this recipe I had only eaten quinoa savory, but this sweet version is just as good and a yummy and different breakfast idea!


Yield: Makes 4 (1/2 cup) servings


  • 1/2 cup quinoa, rinsed well and drained
  • 1 cup coconut milk (from a carton, not a can)
  • 2 teaspoons brown sugar
  • 1/4 teaspoon almond extract or vanilla extract


  • Fresh berries
  • Shredded coconut, toasted if desired
  • Toasted silvered almonds
  • Additional coconut milk
  • Honey or agave syrup


  1. Place rinsed and drained quinoa, coconut milk, brown sugar, and almond extract in a medium sized pot. Stir ingredients and bring to a boil. Reduce heat to a simmer and cover pit, preferably with a clear lid, so you can see through it. Stir a few times during cooking. If mixture seems to be boiling out, crack the lid to release steam’ otherwise, keep covered.
  2. Cook for 10-15 minutes, until liquid is absorbed. In the last few minutes of cooking, feel free to add a little more liquid until desired consistency is reached.
  3. Divide quinoa into bowls and top with fresh berries, coconut and toasted almonds, and a splash of additional coconut milk. If desired , add a drizzle of honey or agave.

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