I have to admit, I’ve never been a quinoa lover. But this coconut quinoa has changed my mind completely. Over the last couple of months, I must have made it at least four times, and given one batch will give you about 4 to 5 portions, that should give you an idea of how much I’ve been enjoying it.
And why? This coconut quinoa makes for a super tasty, healthy, filling breakfast. It tastes like delicious smooth coconuty goodness and you can dress it up anyway you like – fresh ruit, extra sweetener like honey or maple syrup, drizzle of nut butter, homemade jam (try mango or cherry berry), homemade chocolate fudge sauce, use whatever you love on your breakfast. And, as it warms in the microwave or on the stove, it smells absolutely amazing, like a warm coconut with these beautiful earthy nutty background notes, it’s a wonderful enticing treat for all your senses. You really need to try this!
Coconut quinoa meal prep
One of the best things about this coconut quinoa (right after the amazing taste and scent, of course) is the fact that by cooking this on a Sunday night, you can meal prep your breakfast for the whole following week (and, by dressing it differently every day, have a slightly different breakfast every day)!
It easily warms up in your microwave or on the stove and it provides you with breakfast which is “real food” and really good for you. It’s filling but won’t make you feel too heavy, and the energy it gives easily lasts until lunch.
What’s so good about quinoa?
I’ve been reading a lot about the all around goodness of quinoa and have been wanting to use it more for a long time, but I had not particularly enjoyed the texture until I tried making sweet quinoa.
If you’re like me and you look at plain or savoury quinoa suspiciously (and from a safe distance), then don’t turn away just yet – give me (and this sweet quinoa) a chance.
That’s because quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
So, you see? It’s really super nutritious. Also, a fun fact – quinoa is not grain, but rather a pseudo-cereal which means it’s basically a seed, which is prepared and eaten similarly to a grain.
How difficult is it to prepare this coconut quinoa?
It honestly couldn’t be easier. If you read my recipes often enough, you will have noticed there’s a trend here – I am looking for maximum flavour for a minimal effort. This is one of those recipes. This quinoa doesn’t even look that great but when you taste it, believe me – you won’t regret making this!
And yes, so this is the kind of recipe where you dump all the ingredients in a pot and slowly cook them, stirring occasionally, until it’s done. Very little effort, big results. (This should really be the slogan of this blog, don’t you think?)
So, go on, make a batch today and enjoy eating this over the course of your week – or share it with your loved ones. This coconut quinoa makes for a great breakfast for the whole family and with quinoa grain (oops, seed) being so small (and so squishy), it should be perfectly suitable for little ones too. Nutri
Coconut quinoa [refined sugar free]
- 1 cup organic tri-colour quinoa (or any other quinoa)
- 1 litre (4 cups) drinking coconut milk (i.e. the kind out of a tetra pack)
- 1 cup water
- 1/3 to 1/4 cup maple syrup
- 1/2 to 1 tsp speculaas spice mix or cinnamon
- 1 tsp vanilla paste (optional)
- Rinse quinoa under running water.
- Place all ingredients (except for vanilla) in a heavy bottomed pot and bring to the boil over high heat.
- Turn the heat down to low to medium and simmer for about 35 to 40 minutes, stirring occasionally, until the liquid has been absorbed. At the beginning, it will look like you have way too much liquid in there but don't worry – it will all get absorbed.
- Once the liquid has been absorbed and the quinoa is looking translucent and fluffy, take it off the heat and stir in the vanilla.
- Let cool slightly and either consume immediately or store in the fridge (see notes below).
This recipe makes about 4 to 5 servings. You can dress the quinoa with your favourite toppings, whether it’s adding more sweetener like honey or maple syrup, homemade jam, drizzle of nut butter or sliced fresh fruit.
This coconut quinoa is best eaten warm. If you’re not eating it all immediately, store it in the fridge and then re-heat your portion in the microwave or on the stove. A quick minute or two at 50% power should be enough.
The quinoa will last about 5 days in the fridge.