Coconut Almond Breakfast Quinoa

Quinoa, yea that ancient superfood everyone is ranting about, is actually quite a delicious breakfast option. It has a nuttier texture and flavor than oatmeal and can be flavored either sweet or savory. This breakfast quinoa is made with coconut milk, almonds, and fresh berries. The cool thing is you can cook quinoa in a rice cooker and let it sit while you get ready or help the little guys get ready for the day and BOOM it's ready to roll out the door with the crew. Give this ancient superfood a whirl for your morning meal and you might have some extra pep to your step! For more delicious recipes like this, head over to MacroMomma.


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1/2 cup BBF quinoa
1 cup coconut milk (from a carton, not a can)
2 tsp brown sugar
1/4 tsp almond extract


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 pot, preferably with 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.

Cook for 10-15 minutes, until liquid is absorbed. In the last few minutes of cooking, feel free to add a little more liquid (water or additional coconut milk) until desired consistency is reached. A texture similar to oatmeal is ideal.

Divide quinoa into bowls and top with fresh berries, coconut and almonds, and a splash of additional coconut milk. If desired, add a drizzle of honey or agave.

Makes 4 (1/2 cup) servings

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