Quinoa Breakfast Bowl with Coconut & Mango (Gluten-Free Bliss)
Equipment
- Medium saucepan with lid
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Small skillet (for toasting coconut)
- Serving bowls
Ingredients
- 1 cup uncooked quinoa rinsed well
- 2 cups coconut milk full-fat for creaminess or light for lighter texture
- 1 cup water
- 2 tbsp honey or maple syrup optional for sweetness
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 1 ripe mango peeled and diced
- 2 tbsp unsweetened shredded coconut toasted
- 1 tbsp chia seeds or flaxseeds optional for extra fiber
- Pinch of sea salt
Substitution ideas: Use almond or oat milk instead of coconut milk, swap mango for pineapple or berries, and add a dollop of Greek yogurt for extra creaminess.
Instructions
- Cook the quinoa: In a saucepan, combine rinsed quinoa, coconut milk, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes until liquid is absorbed.Pro Tip: Don’t stir too often — let it steam for fluffy, tender quinoa.
- Flavor the base: Once cooked, stir in honey (or maple syrup), vanilla, cinnamon, and a pinch of salt. Let it sit covered for 5 minutes for the flavors to meld.
- Toast the coconut: In a dry skillet over medium heat, toast shredded coconut until golden brown and fragrant, about 2–3 minutes.
- Assemble the bowls: Spoon warm coconut quinoa into bowls. Top with diced mango, chia seeds, and toasted coconut.
- Serve and enjoy: Drizzle with extra honey or a splash of coconut milk. Serve warm or chilled for a refreshing twist.
Notes
How to Save It for Later
- Store: In an airtight container up to 3 days in the fridge.
- Freeze: Up to 2 months; thaw overnight and add a splash of coconut milk before reheating.
- Reheat: Gently warm in a saucepan or microwave, adding 1–2 tbsp milk to loosen.
Nutrition
Calories: 310kcalCarbohydrates: 42gProtein: 8gFat: 12gFiber: 5g
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