I can’t believe I’m about to say this, but oatmeal and I have been growing apart lately. As you may know, my Chocolate Peanut Butter Cup Oatmeal recipe has been my breakfast staple for years, and I make it 4+ mornings every week, but lately I’ve been looking for more variety in my breakfast options and that’s how I came upon this quinoa dish.
The idea here was to take some leftover fluffy quinoa, throw it in a skillet with coconut milk, and add a bunch of delicious fruit and superfoods into the pan to create a slightly-sweet breakfast skillet that has as much nutrition as it does flavor – all in less than 10 minutes. With complete protein, carbs, healthy fats, and antioxidants, it’s the perfect breakfast.
The thing I love most about eating quinoa for breakfast is the way it gives you “light” energy. Unlike other grains that can make me feel sluggish, quinoa always leaves me feeling full but energized (perhaps this is because it’s not a grain at all, but a seed/pseudocereal).
I don’t expect my CPB Oatmeal to be unseated anytime soon, but it does have some competition now…
Makes 2 servings
- 2 cups cooked quinoa
- 1 lemon (juice)
- Pinch of salt
- 1 cup light coconut milk
- 2 bananas
- 1 cup berries (1/2 cup of two kinds)
- 1/3 cup walnuts
- 1-2 tablespoons chia seeds
- 1 teaspoon vanilla
- 1-2 tablespoons maple syrup
- Maca powder (optional)
- Chopped mint (for garnish)
Having leftover quinoa to use in this recipe makes it even easier, but if you’re making it fresh, do that first. The recipe calls for about two cups of fluffy quinoa, which means you’ll need to start out with 1 cup of dry quinoa and 2 cups of water.
With the quinoa ready, add it to a large skillet along with a pinch of salt and some lemon juice. Then add the coconut milk and banana (cut into rounds). Turn the heat to medium-low and give these ingredients about 5 minutes to simmer, stirring occasionally.
NOTE: If you want to make a lower calorie option, you can use any non-dairy milk but it won’t be nearly as creamy.
Next add all the remaining ingredients (minus the mint) and give it another 5 minutes until most of the coconut milk is absorbed and everything is blending together beautifully. Garnish with some fresh chopped mint leaves and enjoy.
12 CommentsLeave a Reply
I made this this morning for breakfast it was awesome. Thank you for the recipe.
I ate the leftovers from yesterday of this cold right out of the frig…..might even be better the second day.
I did that too! 🙂 …I also swirled some extra coconut milk over top the next day and it was even better.
By far the best breakfast I have had since starting a vegan diet 8 months ago. I could eat this every day (and perfect for Passover too!) Love your site.
Aw, I’m so glad to hear that Devorah! I’m glad you enjoyed this breakfast – thanks for letting me know!
Made it with lychees. It was absolutely perfect!
Ooh, I love lychees! That sounds amazing, Hannah!
This recipe has singlehandedly sparked a love affair with quinoa. It’s my ultimate breakfast go-to, so thank you!!!
Yes! Creating quinoa love affairs… that’s what I’m here for 🙂
What do you suggest if coconut is not a flavor that is palatable to you? Would soy or almond milk work as well?
Hmm, the coconut does a lot more than add a coconut flavor, the creaminess is really nice and you wouldn’t get that from almond, etc.. I might suggest something like homemade cashew milk https://www.oneingredientchef.com/cashew-milk/
Has anyone tried freezing this?