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Coconut Quinoa Breakfast Bowls

Coconut Quinoa Breakfast Bowls | BourbonandHoney.com
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Hearty breakfast bowls, made with coconut milk quinoa and topped with fresh fruit, dark chocolate, coconut and pistachios.

Ingredients

Scale
  • 1 cup uncooked quinoa, rinsed and drained
  • 1 can (14 oz) lite coconut milk
  • 2 tablespoons brown sugar
  • 1 vanilla bean, pod and seeds
  • Pinch of fine sea salt
  • 2 teaspoons chia seeds
  • 1/2 cup cut up fresh fruit (I used Kumquats)
  • 2 tablespoons chopped dark chocolate
  • 2 tablespoons chopped roasted pistachios
  • 2 tablespoons unsweetened coconut flakes, toasted

Instructions

  1. Place quinoa in a 2 quart saucepan on medium-low heat. Toast lightly until dry and a shade darker, about 3 minutes. Increase to medium-high heat, add 1 1/2 cups of the coconut milk and the vanilla seeds.
  2. Bring to a boil, then reduce the heat to low, cover the pan and simmer until most of the liquid is absorbed and the quinoa is tender, about 15 to 20 minutes. Remove from heat, remove and discard the vanilla bean pod. Stir in chia seeds and 1/4 cup of the remaining coconut milk.
  3. To serve, spoon the hot quinoa into bowls. Top with fruit, dark chocolate, coconut flakes, pistachios and the remaining coconut milk.

Nutrition

Find it online: https://www.bourbonandhoney.com/coconut-quinoa-breakfast-bowls/