Strawberry Coconut Breakfast Quinoa
For a new go to hot cereal, try quinoa for breakfast. This versatile and high protein whole grain provides a satisfying meal in the morning. The combination of coconut, maple, and strawberries makes this a creamy sweet dish.
1 cup quinoa, dry
2 cups unsweetened vanilla almond milk
2 tablespoons maple almond butter (such as Justin’s)
1 tablespoon unsweetened shredded coconut
1 tablespoon 100% pure maple syrup
2 cups sliced strawberries
Place quinoa in a fine sieve or colander. Rinse well under running water, rubbing quinoa between hands for 1 minute; rinse and drain quinoa.
Place quinoa in a medium saucepan over medium heat. Stir constantly for 2 minutes to toast the quinoa. Stir in almond milk and bring to a slow boil over medium-high heat. Reduce heat to low and cover, stirring occasionally. Cook 15 to 20 minutes or until liquid has been absorbed. Remove from heat and fluff with fork.
While quinoa is warm, add almond butter, coconut, and maple syrup. Stir to combine. Stir in strawberries and serve warm.
- Rubbing the quinoa before cooking is important to remove its bitter outer coating.
- For a make-ahead breakfast, prepare quinoa (omitting strawberries) and store covered in a refrigerator for up to 4 days. When ready to eat, heat quinoa and top with strawberries.
237 calories, 34 g carbohydrate, 6 g fiber, 9 g fat (3 g saturated fat), 7 g protein, 95 mg sodium