Why You’ll Love This Recipe

This quinoa breakfast bowl is an easy, satisfying, and healthy alternative to traditional oatmeal. The coconut milk gives the quinoa a creamy texture, while the vanilla and honey add just the right amount of sweetness. Topped with fresh fruit and walnuts, it’s a great combination of flavors and textures—sweet, nutty, and creamy. Plus, quinoa is a complete protein, making it an excellent choice for a filling breakfast that will keep you energized.

Ingredients

1/2 cup quinoa
1 cup coconut milk
Pinch of salt
1 tsp vanilla extract
1/2 tsp honey
1 small banana, cut into circles
1/3 cup blueberries
1 tablespoon crushed walnuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bring the coconut milk to a boil in a saucepan over medium-high heat.
Add the quinoa and stir it into the coconut milk. Lower the heat and let the quinoa simmer for about 10-15 minutes, or until the liquid is absorbed and the quinoa is tender.
Stir in the vanilla extract, a pinch of salt, and honey once the quinoa is cooked.
Pour the quinoa into a bowl and top with banana slices, blueberries, and crushed walnuts.
Serve immediately and enjoy your delicious, nutrient-packed breakfast!

Servings and Timing

Servings: 1
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Fruit Variations: You can swap the banana and blueberries for other fresh fruits like strawberries, raspberries, or peaches for a seasonal twist.
Sweetener Options: If you prefer a different sweetener, try maple syrup, agave, or stevia instead of honey.
Nuts & Seeds: Add chia seeds, flaxseeds, or almonds for additional crunch and nutrients.
Coconut Flakes: For an extra tropical touch, sprinkle unsweetened shredded coconut on top.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheating: To reheat, add a splash of coconut milk or water to the quinoa and warm it up in the microwave or on the stove over low heat.

FAQs

1. Can I use a different type of milk instead of coconut milk?

Yes, you can use almond milk, soy milk, or any other plant-based milk as a substitute for coconut milk.

2. Can I make this quinoa bowl ahead of time?

Yes, you can prepare the quinoa in advance and store it in the fridge for up to 2 days. Just reheat it with a little extra milk when you’re ready to eat.

3. Can I add protein powder to this bowl?

Yes, you can stir in a scoop of your favorite protein powder after the quinoa has cooked for an extra protein boost.

4. Can I use frozen fruit?

Yes, frozen banana slices and blueberries will work just fine, though fresh fruit adds the best texture.

5. Can I make this quinoa bowl without honey?

Yes, you can leave out the honey or substitute it with a sweetener of your choice, such as maple syrup or agave.

6. How do I know when quinoa is fully cooked?

Quinoa is done when it has absorbed all of the liquid and is tender. If there’s still liquid remaining, let it simmer a bit longer.

7. Can I use quinoa flakes instead of whole quinoa?

Yes, quinoa flakes will cook much faster—about 5-7 minutes. You can adjust the liquid as needed to achieve your desired consistency.

8. Can I make this recipe savory instead of sweet?

Yes, you can omit the honey and vanilla, and instead top the quinoa with savory toppings like sautéed vegetables, avocado, and a fried egg for a savory breakfast bowl.

9. Can I add chia seeds or flaxseeds to this recipe?

Absolutely! Chia seeds or flaxseeds can be added for extra omega-3s and fiber. Stir them in while cooking the quinoa, or sprinkle them on top as a garnish.

10. Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, making this recipe safe for those who follow a gluten-free diet.

Conclusion

This Coconut Milk Quinoa Breakfast Bowl is a wholesome and delicious way to start your day. The creamy quinoa, infused with coconut milk and sweetened with honey, makes for a satisfying and energizing breakfast. With the addition of fresh fruit and walnuts, it’s packed with nutrients and flavor. Whether you enjoy it as a quick weekday breakfast or a leisurely weekend treat, this quinoa bowl will become a favorite in your breakfast rotation.

Quinoa Bowl

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Author: Julia
Total Time: 20 minutes
Yield: 1 servings
Diet: Vegan

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Description

Start your day with this Coconut Milk Quinoa Breakfast Bowl with Banana, Blueberries, and Walnuts. A creamy and nutritious breakfast made with quinoa cooked in coconut milk, this bowl is packed with protein, fiber, healthy fats, and natural sweetness. Topped with fresh banana slices, juicy blueberries, and crunchy walnuts, it’s a wholesome, energy-boosting meal that will keep you full all morning.

Ingredients

1/2 cup quinoa

1 cup coconut milk

Pinch of salt

1 tsp vanilla extract

1/2 tsp honey

1 small banana, sliced

1/3 cup blueberries

1 tablespoon crushed walnuts

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Instructions

Bring the coconut milk to a boil in a saucepan over medium-high heat.
Stir in the quinoa, lower the heat, and simmer for 10-15 minutes, until the liquid is absorbed and the quinoa is tender.
Stir in the vanilla extract, salt, and honey once cooked.
Pour the quinoa into a bowl and top with banana slices, blueberries, and walnuts.
Serve immediately and enjoy!

Notes

Fruit Swap: Try strawberries, raspberries, or peaches for a seasonal twist.

Sweetener Options: Swap honey for maple syrup, agave, or stevia.

Nuts & Seeds: Add chia seeds, flaxseeds, or almonds for extra crunch and nutrients.

Tropical Touch: Sprinkle unsweetened shredded coconut for added flavor.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Stovetop Cooking
Cuisine: Vegan, Gluten-Free