Have you noticed that I’m on a bit of a coconut kick lately? I’m cooking just about everything in either coconut oil or coconut milk. I can’t help myself.
This recipe is no different. I made a hot gluten-free breakfast cereal out of tri-colored quinoa and coconut milk, added maple syrup and topped it with pecans. A delicious and healthy way to start the day.
You get protein and fiber from the quinoa, healthy fats from the coconut milk and pecans, and a touch of natural sweetness from the maple syrup.
For an even faster breakfast, cook the quinoa the night before and pop it in the microwave in the morning. Easy!
Maple Pecan Coconut Quinoa Breakfast
A quick and easy gluten-free breakfast!
Ingredients
- 1 cup quinoa rinsed
- 1 can light organic coconut milk
- 1/4 cup maple syrup
- 1/2 cup pecan halves
Instructions
- Pour coconut milk into medium saucepan and put over high heat. Add quinoa and heat until boiling. Once mixture is boiling, stir and lower to a simmer. Cook covered for 15 minutes or until all the liquid is absorbed.
- Fluff quinoa with a fork and add maple syrup. Stir.
- Serve with pecan halves.
Make sure to check out the rest of the Recipe ReDux posts below for more maple and honey inspiration.
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Can you share a way to do one serving? I’m not sure I can get the family to eat this with me! Thanks!
Cindy, go ahead and make a whole pot of the quinoa, then dish out single servings for yourself during the week!
uh YUM!!!! love your creativity in the kitchen!
This is a great breakfast alternative! The pecans are a nice texture addition. I could see myself adding bananas too.
Great alternative to oatmeal…love the flavors! I used to not like anything coconut but I’m starting to really enjoy it in certain recipes. This looks yum!
I love everything coconut, and this looks so hearty and delicious!
Mmm…love this Alysa!! I too am on a coconut kick, and I have always loved maple {plus I have that same TJ’s tri-colored quinoa!}, so this is on my must make list. Delicious!
I’m a creature of habit and eat oatmeal most days of the week for breakfast. I really hope to break the cycle with this easy breakfast quinoa. Looks like a great combination!
I’ve been on a coconut kick lately, too. I love the taste and I avoided it for so many years. I’m making up for it now with coconut flour, coconut milk, coconut fat, etc.
Yummy – so simple yet looks so tasty! I have a similar whole wheat couscous version for a breakfast bowl (alas not gluten free) that I do with dates & pecans – love the idea of using coconut milk!
Minus the pecans (or subbing something else in their place) this sounds like a winner to me! Not sure why, I am just not a pecan fan!
Look at this goodness!!! And only 4 ingredients! These are the recipes I like best! I buy canned coconut milk often…I use it for the liquid when cooking rice…so good!!
This looks so easy and delicious. And, I love quinoa!
Wow, you can’t go wrong with maple and pecans! I like that you used quinoa. I have not used it too much, I need to try this.
Love this. I have to agree with you… I made a quinoa dish with coconut milk and it was a match made in heaven. Love the flavors of your breakfast quinoa dish. Thanks for sharing!
I so gotta make this. Will likely sub quinoa flakes for quinoa.
[…] category, check out this Maple Quinoa Crunch from the Meal Makeover Moms, this Maple Pecan Coconut Quinoa Breakfast from the Inspired RD, and (my personal favorite) Prevention RD‘s Cinnamon Apple Quinoa […]
I could have this for the dinner! Looks very tempting!
I’ve never tried quinoa as a hot breakfast cereal option which is surprising since I love quinoa! I definitely need to give this a try. Thanks!
Quinoa is so hearty & comforting to me, I bet this is amazing! Nice pics btw!
Hi Alysa!
Your recipe looks amazing! I’ve been avoiding coconut milk because I was taught that it’s high in sat fats.. may I know why is it that you consider it to have ‘healthy fats’ ?
Wow- yummmmmm 🙂 I’ll totally be making this! I have yet to make quinoa for breakfast. Thanks for this!
I’m totally on a coconut kick too : ) Add some curry powder and less sweetener and this would make a great dinner side too!
I LOVE both coconut & quinoa!! I often combine them, & have a favorite ‘pumpkin pie bake’ (adapted from Leanne of Healthful Pursuit’s recipe) that is one of my standards – http://vestellasvale.blogspot.com/2012/04/pumpkin-pie-quinoa-bake.html
I also make coconut milk kefir, & have that most mornings, with 1 Tbsp chia I’ve soaked overnight in herb tea with dried fig slices & 1/4 C frozen blueberries. In the AM I add ~ 1/2 C kefir & 1/2 a grated apple or pear (or other fresh fruit in season!) filling, quick & easy, & those great medium chain fats & probiotics!! (I got the kefir starter from http://www.kefirlady.com – & have used it for 3 years!)
Any thoughts on how well this would re-heat? I need to find some recipes that I can make ahead and the boys can re-heat in the morning…
[…] quick look at my contribution. I followed this recipe for Maple Pecan Coconut Quinoa and added raisins within the quinoa as well as coconut flakes for a […]
[…] category, check out this Maple Quinoa Crunch from the Meal Makeover Moms, this Maple Pecan Coconut Quinoa Breakfast from the Inspired RD, and (my personal favorite) Prevention RD‘s Cinnamon Apple Quinoa […]
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