📝 About This Recipe
Swap your morning oats for this protein-packed, dairy-free superfood bowl that offers a delightful nutty crunch and a velvety texture. Simmered in creamy coconut milk and infused with warming Ceylon cinnamon and pure vanilla, this dish transforms ancient grains into a comforting, sophisticated breakfast. It is a vibrant, gluten-free powerhouse designed to keep you energized and satisfied throughout the morning.
🥗 Ingredients
The Grains & Liquid
- 1 cup White Quinoa (rinsed thoroughly in a fine-mesh strainer)
- 1 can Full-fat Coconut Milk (13.5 oz; shake well before opening)
- 1/2 cup Water (filtered)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
Aromatics & Sweeteners
- 1.5 teaspoons Ground Cinnamon (high-quality Ceylon preferred)
- 1/4 teaspoon Ground Cardamom (for a floral undertone)
- 1 teaspoon Pure Vanilla Extract (add after cooking for best flavor)
- 2-3 tablespoons Pure Maple Syrup (Grade A Amber)
Toppings & Texture
- 1/4 cup Sliced Almonds (toasted until golden)
- 1/2 cup Fresh Blueberries (rinsed and dried)
- 1 tablespoon Hemp Hearts (for added omega-3s)
- 1 piece Banana (sliced into rounds)
👨🍳 Instructions
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1
Place the raw quinoa in a fine-mesh sieve and rinse under cold running water for at least 60 seconds, rubbing the grains with your fingers to remove the bitter saponin coating.
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2
In a medium heavy-bottomed saucepan, combine the rinsed quinoa, the can of coconut milk, water, and kosher salt.
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3
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the coconut milk doesn't scorch on the bottom.
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4
Once boiling, stir in the ground cinnamon and cardamom until the spices are evenly distributed throughout the liquid.
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5
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes.
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6
While the quinoa simmers, place the sliced almonds in a small dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and golden brown.
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7
Check the quinoa; it is done when the liquid is absorbed and the grains have 'unfurled' to reveal their small white spirals.
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8
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the steam to finish the texture perfectly.
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9
Remove the lid and stir in the pure vanilla extract and maple syrup. Use a fork to fluff the grains gently.
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10
Taste the quinoa and add an extra drizzle of maple syrup or a pinch of cinnamon if desired.
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11
Spoon the warm quinoa into deep breakfast bowls, creating a small well in the center.
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12
Top each bowl with the sliced bananas, fresh blueberries, toasted almonds, and a sprinkle of hemp hearts.
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13
Finish with an optional extra splash of cold dairy-free milk around the edges for a traditional 'porridge' feel.
💡 Chef's Tips
Always rinse your quinoa thoroughly; even 'pre-washed' brands can have a lingering bitter taste. For a creamier texture, use full-fat canned coconut milk rather than the refrigerated carton version. If the quinoa feels too thick after resting, whisk in a splash of almond or oat milk to loosen it up. Toast your nuts fresh every time; the oils in toasted almonds provide a much deeper flavor than raw ones. You can make a large batch and reheat it with a splash of water throughout the week for a quick meal prep.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to cut through the richness of the coconut. Serve alongside a glass of freshly squeezed orange juice for a bright citrus contrast. Add a dollop of dairy-free almond yogurt on top for a probiotic boost and extra creaminess. For a savory-sweet twist, add a tiny pinch of flaky sea salt over the banana slices.