I came across this recipe on one of my favourite foodie blogs, In Pursuit of More, written and compiled by the lovely and very talented Shira McDermott. Her recipes are simple, wholesome, affordable to make, and most importantly, delicious. I was particularly excited to try this one as healthy breakfast options can get a little boring, and as we all know, quinoa is a super food and a perfect slow-burning fuel to kickstart your day with. Shira uses full fat coconut milk for this recipe, which provides richness and flavour and helps to fill you up in a way that low fat options can’t. This morning, I had mine with runny honey instead of sugar or syrup, blueberries (which I warmed in the pan with the quinoa), a few crushed pecan nuts and a sprinkling of seeds. YUM.
- (1) cup quinoa
- (1) cup coconut milk
- (1) cup cold water
- (1/8) tsp salt
Add per serving:
- (3) tbsp shredded coconut
- (1) tbsp brown sugar or maple syrup to taste
- (1/4) cup fresh blueberries
- (5-6) fresh cherries, halved and pitted
- (3-4) chopped pitted dates (optional)
- (1/4) cup plain yoghurt (optional)
Combine the coconut milk, quinoa, water, and salt in a medium saucepan and stir to combine. Bring to a boil on medium-high heat with the lid on, once it boils, turn the heat to low, and cook (covered) for 25 minutes.
Once the quinoa is cooked and all the water is absorbed, remove from the heat and fluff with a fork inside the pan.
To serve, scoop one cup of the coconut quinoa into a bowl, add the brown sugar (or maple syrup), and stir. Top with coconut, fruit, and optional dates and yoghurt. Serve warm or at room temperature.
Many thanks to Shira McDermott for dreaming up this fab brekkie. You can find more of her tasty recipes, beautiful pics and inspiring thoughts at In Pursuit of More.