Coconut Quinoa Breakfast Bowl

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I think it's healthy to give your breakfast routine a little refresh every now and again. I was stuck on eggs with avocado pretty much every morning for the better part of a year (I think I can thank Whole30 for that one). Then when our living situation changed abruptly, a lot of my meal routines changed along with it, and breakfast has been a bit all over the place ever since.

We're both more than ready to have our schedules slow down a little, and get a move on into this new house of ours, but it's actually been fun to still make carving out time for recipe brainstorming a priority. With some unexpected down time before Robert headed out for a travel shoot this week, we got to plan a real deal breakfast together, and a coconut and quinoa bowl just seemed like the right move. Topped with fresh blueberries, mango, organic coconut flakes, mint and chia, it tastes just like summer in a bowl.  

 

Coconut Quinoa Breakfast Bowl
serves 2

1 cup uncooked quinoa
16 oz coconut Greek or Icelandic yogurt (we like Siggi's)
1 cup blueberries
1/2 cup mango, diced
1 tbs organic coconut flakes, divided
2 tsp chia seed, divided
mint leaves for garnish

  • Rinse quinoa for up to 2 minutes or until water drains clear.
  • In a small saucepan over medium heat, dry and quickly toast quinoa for 2-3 minutes, stirring frequently as not to burn.
  • Add 2 cups water, bring to a rolling boil and reduce to a simmer. Cover and cook for 15 minutes.
  • Remove from heat and let stand for an additional 5 minutes, do not remove lid.
  • After time has elapsed, remove lid, fluff with fork and transfer to a bowl to cool completely.

to assemble

  • Divide yogurt and 3/4 cup cooked quinoa (there will be extra leftover) between two bowls.
  • Top with blueberries, mango, mint leaves, coconut and chia seed.
     
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