Coconut Quinoa Breakfast Bowl Recipe

About this recipe

A warm and nourishing breakfast bowl featuring creamy coconut milk and protein-packed quinoa, topped with fresh fruits and crunchy seeds.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 187 Ml Pure Maple Syrup, 187Ml
• 1 Kg Chia Seeds, 1Kg
• - Purasana Blueberries
• 12G Dried Strawberries & Blackberries, 12G
• 1 Kg Pumpkin Seeds, 1Kg
• 95 Ml Dr. Oetker Large Vanilla Extract

Instructions

1. 1. Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove bitterness.
2. 2. In a saucepan, combine quinoa, coconut milk, vanilla extract, and a pinch of salt, then bring to a boil.
3. 3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes until quinoa absorbs the liquid.
4. 4. While quinoa cooks, wash and slice the strawberries and rinse the blueberries thoroughly.
5. 5. Remove the saucepan from heat and let the quinoa sit covered for 5 minutes to fully steam and fluff up.
6. 6. Stir in maple syrup and chia seeds into the cooked quinoa for added sweetness and texture.
7. 7. Divide the quinoa mixture evenly into two serving bowls, creating a warm base layer.
8. 8. Top each bowl with sliced strawberries, blueberries, and pumpkin seeds, spreading them evenly.
9. 9. Optionally drizzle a little more maple syrup on top for extra sweetness before serving.