Coconut Milk Breakfast Quinoa
User Reviews
5
Coconut Milk Breakfast Quinoa
Description
This breakfast quinoa is prepared by simmering quinoa in coconut milk along with cinnamon and vanilla extract, which infuse the grains with warm aromatic notes while keeping the texture tender and fluffy. The coconut milk brings a creamy richness and subtle sweetness without added sugar. Once cooked, the quinoa is fluffed and divided into bowls.
Toppings include chopped banana for natural sweetness and soft texture, paired with toasted pecans that add crunch and a nutty flavor. Additional coconut milk can be drizzled on top for extra creaminess, and cinnamon sprinkled over the bowl emphasizes the warm spice. The dish is naturally sweetened from the coconut milk and banana but can be adjusted with added sweeteners if desired.
This morning dish offers a nourishing and comforting option for those looking for a wholesome, grain-based breakfast with tropical flavors and a contrast of textures.
Ingredients
- 1/2 cup quinoa rinsed, dry
- 3/4 cup coconut milk lite, canned, plus more for drizzling
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon plus more for sprinkling
- pinch salt
- 1 banana chopped
- 1/3 cup pecans chopped, toasted
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.
User Reviews
Overall Rating
5
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