Cinnamon & Coconut Breakfast Quinoa

Now that winter is officially here, I’ve had to abandon my smoothies for breakfast.  They’re too cold first thing in the morning and not filling enough this time of year.  And if you read up on Ayurveda, your diet should consist of foods with warming properties.  I love oatmeal, but sometimes it can be a little mundane.   And since I don’t eat eggs (unless they are part of a larger dish), I always have a hard time coming up with healthy breakfast alternatives.  I made this dish a lot last winter, and it’s really good.   Usually quinoa is found in savory dishes, but the combination of it with the cinnamon, coconut oil and coconut milk really works.  It’s great topped with unsweetened shredded coconut, sliced almonds and fruit.  You can use fresh fruit, or I mix in frozen wild blueberries before reheating.  Enjoy and stay warm!!!

3/4 teaspoon coconut oil
2 teaspoons ground cinnamon
1 cup quinoa, rinsed well
1 cup light coconut milk, plus extra for reheating
1 cup 2% milk
1 tablespoon pure maple syrup
Shredded unsweetened coconut
Sliced almonds
Fresh or frozen fruit

In a medium saucepan over medium heat, melt the coconut oil.  Add the cinnamon, stirring constantly, until fragrant, about 1 minute.  Add the quinoa and stir until evenly coated.  Add both the coconut milk and milk.  Cover and bring to a boil, then remove lid and reduce to a simmer until the milk has been absorbed, about 12 minutes.  Let cool slightly and then stir in the maple syrup.

When ready to serve, top with the shredded coconut, almonds and fruit.  The quinoa reheats well.  I add extra coconut milk before reheating since the quinoa is super absorbent.


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