Raspberry Almond Coconut Breakfast Quinoa
Holy deliciousness batman. If you haven’t tried quinoa yet, please try it for the sake of this recipe. If you have tried quinoa, then I know you love it as much as I do, and you’ll be excited to see another opportunity to use it. Either way, make this breakfast quinoa with whatever fruits and nuts you have around your kitchen this weekend. Trust me, you’ll thank me for it.
I was SO excited when we got fresh raspberries in our CSA. It was our first fruit in the box. Even though it was just one little carton, Hubby and I were ecstatic. Hubby and I gobbled up about half of the berries after getting them home and I knew we needed to use the others up quickly. So the next morning, I whipped up this breakfast quinoa.
This made a great breakfast and I can’t believe I waited so long to make it! It was very filling but still light and fresh. You can use any combination of fruits and nuts that you have on hand, so it’s also very versatile. I always love the flavor of almonds with raspberries, so I toasted up some chopped almonds to throw in with the raspberries.
Then I also mixed in some toasted unsweetened coconut that I had in the cabinet (leftover from these Pina Colada Cupcakes). The coconut was an amazing addition and gave a subtle sweetness and tropical feel to the meal. I can’t wait to make this again with blueberries, dried cranberries, strawberries. You name it, I’m sure it will be amazing!
Two Years Ago: Goat Cheese Potato Salad, Salmon with Yellow Pepper Cilantro Pesto, and Monkey Bread
Three Years Ago: Champagne Cupcakes and Tomatoes Stuffed with Salmon Dill Dip
Raspberry Almond Coconut Breakfast Quinoa
Yield: Serves 2
Ingredients:
2 cups milk
1 cup uncooked quinoa
pinch salt
2-3 Tbsp dark brown sugar
1/2 tsp ground cinnamon
1 cup fresh raspberries
1/2 cup chopped, toasted almonds
1/4 cup toasted unsweetened coconut
Directions:
Bring milk to a boil in a small saucepan. Milk will boil and bubble over very quickly, so keep an eye on it. Add quinoa and salt, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in brown sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 5 minutes.
Stir in raspberries, nuts, and coconut. Cook until warmed through, about one minute more.
Recipe inspired by Apple A Day, who adapted this Martha Stewart recipe
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This combines 2 of my husband’s loves – shrimp and cilantro! Love the ice cube trick too!
Yum, I love shrimp! Hadn’t thought to flavor it with pesto. Warm crusty bread would be yummy with it!
~ingrid
OH WOW so simple and so beautiful! I need to make myself some pesto cubes for moments like these 🙂
What a delicious and easy dinner! I’m lucky if I’m home by 8:30, so I completely understand needing quick recipes! I’ll have to try the frozen pesto trick.
i just made my first batch of ice cube pesto from our basil forest. neil panics every time i make pesto. he needs verification that i have not used up too much basil. if i use 10% of what is in the garden, then we are in the safety zone. let it grow back, use another 10%. at the end of the season, we will have 9000 cubes of pesto in the freezer and neil will be happy. totally jealous of your new stove, btw. i want a griddle!
I love the frozen pesto concept! I have a lot of basil, but there are only two of us in my house and we can only eat so much. I will have to try this. The shrimp looks great.
this looks great, and it really can’t get much easier
Hi there! Love this idea. Great job!
I was wondering where I can find pesto? Also, do you have any ideas for sides that would be good with this? I’m not familiar with pesto’s flavor and I want to surprise my husband with something 🙂 Thanks!
Jori – I make my own pesto using this recipe.