Are you looking for a healthy and satisfying breakfast option to start your day off right? Look no further than this delicious coconut milk breakfast quinoa bowl. This recipe is fall-inspired with sautéed apples, cinnamon, and toasted pepitas.
This warm breakfast bowl is perfect for cool mornings and pairs well with a warm cup of coffee or tea.
Ingredients
The combination of quinoa, coconut milk, apples, and pumpkin seeds make this a well-rounded and satisfying meal that is sure to keep you full until lunchtime.
- Quinoa, pronounced KEEN-wah, is a nutrient-dense high-fiber pseudo-cereal. Quinoa is technically a seed, but is prepared and eaten similarly to a grain and counts as a whole-grain food. Quinoa is also naturally gluten-free, making it a suitable option for people with celiac disease or gluten intolerance. It's rich in protein, fiber , iron, magnesium, and zinc. One cup of quinoa provides ~8 grams of protein and ~5 grams of fiber.
- Coconut Milk: The creaminess in this breakfast bowl comes from using a can of coconut milk although any plant-milk such as almond, soy, or cashew milk will work.
- Apples are fall favorite and a good source of fiber, polyphenols and vitamin C.
- Pepitas 'pack a nutritional punch' as they are rich in fiber, protein, minerals (phosphorus, magnesium and zinc), plant-omega-3s (alpha-linolenic acid), and antioxidants like Vitamin E.
See recipe card for quantities.
Instructions
This is a simple recipe to make and only involves a few of steps.
Start by rinsing your quinoa well prior to cooking. Rinsing the quinoa removes a natural coating, called saponin, which can cause cooked quinoa to taste bitter. Some packaged quinoas come pre-rinsed but feel free to still give them a quick rinse.
Once rinsed you can add the quinoa, canned coconut milk and water to your pot and bring to a boil. Once boiling reduce the heat to low, cover and simmer for ~15 minutes.
Chopping and sautéing the apples and pepitas can be done while the quinoa is cooking. Look at that efficiency! Chop up your apples and add the coconut oil to a skillet or wok and heat over medium-high heat. The pepitas do not require as much time as the apples do, so start with the apples and then add the seeds. Add the apples and cinnamon and sauté until the apples become tender and your kitchen is filled with a delicious aroma. This takes about 7-8 minutes.
Next add the pepitas to the skillet and cook for an additional ~4-5 minutes alongside the apples. Frequently shake the pan back and forth or use a wooden spoon to move the seeds around so they don't burn.
Once the quinoa is finished cooking, remove from heat and stir in vanilla extract.
Time to serve up this delicious breakfast! Add the cooked quinoa to bowls and top with the apples and pepitas.
Substitutions
This recipe as written is gluten-free, vegan, soy-free and nut-free so it's suitable for a wide range of dietary restrictions.
You could certainly choose different toppings:
- Fruit - if wanting to stay with the fall-theme you could use pear or persimmon. Truthfully adding any fruit of choice on top of quinoa cooked in plant-milk will be tasty!
- Pepitas - use chopped nuts of choice or hemp hearts or a spoonful of nut- or seed-butter.
Equipment
- Medium pot with lid or an Instapot (see FAQ and recipe card for more info)
Storage
Store leftovers in the fridge. Good for 4-5 days.
FAQ
Yes, coconut milk breakfast quinoa makes great leftovers and is great for batch cooking and meal prep. This recipe easily reheats in the microwave. You may need to rehydrate it with a little plant-milk of your choice if it gets too dry. Additionally you could mix in some yogurt of choice.
This recipe also makes a great afternoon snack and can be served cold.
Yes, this recipe can easily be made in an Instapot. No modifications are necessary to the ingredients. You place the quinoa, can of coconut milk and ¼ cup water inside the instapot and stir. Lock on the lid and pressure cook on high for 1 minute. Once done cooking and the timer goes off, wait 10 minutes and then use the quick release to release any remaining pressure.
Yes, you can use another plant milk of choice to make this recipe. I think oat, almond, or soy milk would be good options to try. Let me know below if you do and how it turns out!
Related
Looking for other recipes like this? Try these:
Coconut Milk Breakfast Quinoa
Equipment
- 1 Medium Pot (Or 1 Instant pot/pressure cooker*) *This recipe can be made on the stove or in an Instapot. The quantities of the ingredients do not change.
- 1 medium skillet or wok
Ingredients
- 1 cup quinoa, rinsed
- 1 14 ounce can coconut milk
- 2 tablespoons water
- 1 large apple or 2 small apples, chopped
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ⅓ cup pepitas
Instructions
- Add coconut milk, water, and quinoa to a medium size pot and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
- *If you are using an Instapot add the coconut milk, water, and quinoa to the inner bowl, lock on the lid, and pressure cook on high for 1 minute. Allow to naturally release steam for 10 minutes and then use the quick release.
- While quinoa is cooking, heat coconut oil in skillet or wok over medium heat. Add the chopped apple and cinnamon and sauté for ~5-6 minutes. The apples will start to become tender and fragrant.
- Add pepitas to skillet for ~3-4 minutes. Keep shaking the pan or frequently move them around with with your spoon until they've turned mostly golden brown.
- Once quinoa is done cooking stir in the vanilla extract
- To serve, add quinoa to a bowl, top with sautéed apples, pepitas, and additional cinnamon as desired
Mike D
This hit the spot! Delicious 😋
I left out the vanilla extract though, (couldn't find one that wasn't laced with chemicals and additives)
Sprinkled some brown sugar over it.
😋
Emily
So glad you enjoyed it! 😋 Great call on the brown sugar – sounds like a perfect touch! Thanks for sharing!