📝 About This Recipe
Elevate your morning ritual with this vibrant, protein-packed alternative to traditional oatmeal. This gluten-free masterpiece simmers fluffy white quinoa in a bath of creamy coconut milk and warming spices, creating a luxurious texture that is both comforting and sophisticated. Bursting with fresh antioxidants and finished with a satisfying crunch of toasted nuts, it’s a wholesome, energizing start that feels like a gourmet treat.
🥗 Ingredients
The Quinoa Base
- 1 cup White Quinoa (thoroughly rinsed under cold water)
- 1 cup Full-fat Coconut Milk (canned for extra creaminess)
- 1 cup Water (filtered)
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 1/4 teaspoon Ground Ginger (for a subtle zing)
- 1 pinch Sea Salt (to balance the sweetness)
Sweeteners and Texture
- 2 tablespoons Pure Maple Syrup (grade A dark)
- 1 tablespoon Chia Seeds (for added fiber and thickness)
Fresh Toppings
- 1/2 cup Fresh Blueberries (washed and dried)
- 1/4 cup Fresh Raspberries
- 1 piece Banana (sliced into coins)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
- 1 teaspoon Hemp Hearts (optional garnish)
- 3-4 pieces Fresh Mint Leaves (finely torn for aromatics)
👨🍳 Instructions
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1
Place the 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, coconut milk, water, and a pinch of sea salt.
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3
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the quinoa doesn't stick to the bottom.
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4
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
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5
After 15 minutes, check if the liquid is mostly absorbed and the quinoa grains have 'unfurled' to reveal their tiny spirals.
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6
Remove the pan from the heat and let it sit, covered, for 5 minutes. This steaming phase is crucial for a fluffy texture.
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7
Remove the lid and stir in the vanilla extract, ground cinnamon, ground ginger, and maple syrup.
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8
Fold in the chia seeds; they will absorb any remaining excess moisture and create a porridge-like consistency.
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9
While the quinoa rests, lightly toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until golden and fragrant.
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10
Divide the warm quinoa mixture into two deep breakfast bowls.
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11
Arrange the sliced bananas, blueberries, and raspberries beautifully over the top of each bowl.
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12
Sprinkle with the toasted almonds, hemp hearts, and torn mint leaves.
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13
Finish with an extra drizzle of maple syrup or a splash of cold coconut milk if desired, and serve immediately.
💡 Chef's Tips
Always rinse your quinoa thoroughly; otherwise, the natural saponins will leave a soapy or bitter aftertaste. For a creamier 'pudding' texture, add an extra 1/4 cup of coconut milk at the end of cooking. If meal prepping, store the cooked quinoa base separately from the toppings and reheat with a splash of water. You can swap the almond slices for walnuts or pecans for a deeper, earthier flavor profile. To make it even more indulgent, stir in a tablespoon of almond butter while the quinoa is still hot.
🍽️ Serving Suggestions
Pair with a hot cup of herbal hibiscus tea to complement the berry flavors. Serve alongside a small glass of fresh-pressed green juice for a nutrient-dense breakfast feast. Add a dollop of Greek yogurt or dairy-free coconut yogurt on top for a tangy contrast. For a weekend brunch, serve with a side of soft-scrambled eggs or avocado slices. Enjoy with a chilled cold brew coffee sweetened with a hint of cinnamon.