Coconut Milk Breakfast Quinoa
This creamy coconut milk breakfast quinoa is a comforting and satisfying way to start the day. This recipe easily reheats making it great for meal prep and can be enjoyed cold, making it a great snack mid-day.
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