Coconut Quinoa Breakfast Bowl

Coconut Quinoa Breakfast Bowl

Quinoa Coconut Breakfast Bowl

Wake up with a hearty breakfast bowl that’s loaded with wholesome ingredients like Ancient Harvest™ Organic Inca Red Quinoa Grains, coconut milk and fresh berries.

Prep Time: 5
Total Time: 30


  • 1 tablespoon extra virgin unrefined coconut oil
  • 1 cup Ancient Harvest™ Organic Inca Red Quinoa
  • 1 cup water
  • 1 1/2 cups lite coconut milk (canned), divided
  • 2 tablespoons pure maple syrup
  • 1 tablespoon cinnamon
  • 1 teaspoon pure vanilla extract
  • Large pinch of fine salt
  • Optional toppings: fresh berries, toasted nuts


  1. Heat oil in 2-quart pot over medium heat.
  2. Add quinoa and toast for 3-4 minutes, stirring frequently.
  3. Slowly pour in the water and 1 c. milk and bring to a boil.
  4. Reduce heat to simmer, cover, and cook for 15-20 minutes, until liquid is absorbed.
  5. Fluff quinoa with a fork and keep over medium low heat.
  6. Stir in 1/3 – 1/2 c. coconut milk, maple syrup, cinnamon, vanilla and salt.
  7. Let cook until thickened slightly, adding more milk if desired.
  8. Serve hot with fresh berries and nuts.
Servings: 4