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. 
I guess they would be hard to bite into, but if you made them thinner you wouldn’t have such a beautiful swirl of blueberry in there. They look fabulous.
Those look amazing! Totally on my list!
These look delicious. I love lemon and blueberries.
Mimi
These look great! Maybe a little thinner would be better but either way they must have tasted fantastic!
Yum, I think your idea of a cheesecake ice cream brillant. I agree those swirls are gorgeous!
~ingrid
mmmmm i’d love to have a batch of those sitting in front of me right now!
These are too pretty to eat! I love the blueberry/lemon combo.
These look outstanding! I love the swirls and the combo of lemon and blueberry is always a winner!
Looks delicious! Gorgeous photos.
Those look great! What a beautiful photo!
very nice! look just exactly like the ones in the magazine!
eliza
http://fooddiary.blogsome.com
These are amazing! I didn’t know they were dairy free… We just found our little nephew is allergic to dairy, I’ll have to make these for him.
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
This looks ……… WOW!!!!
What a great idea! One of the best looking desserts I’ve seen in a long time – irresistable!