Yields: 4 breakfast bowls
Ingredients
- 1/3 cup chopped walnuts
- 1/3 cup unsweetened flaked coconut
- One 15-ounce can light coconut milk or 2 cups non-dairy milk of your choice
- 2 tablespoons pure maple syrup or to taste
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- Pinch of sea salt
- 3 cups cooked quinoa 1 cup uncooked quinoa
- 2 cups fresh berries I recommend a mix of strawberries, raspberries, and blueberries.
Instructions
- First, toast the coco-nutty topping. Heat a medium skillet (with no oil) over medium heat. When hot, add the walnuts and coconut to the pan and toast for about 2 minutes, shaking the pan regularly, until lightly browned and cooked through. Transfer to a small bowl to cool.
- Whisk the coconut milk, maple syrup, cinnamon, vanilla extract, and salt in a medium mixing bowl. Stir in the quinoa, and give it a taste. (Feel free to add a little more maple syrup, cinnamon, or vanilla here if you like.)
- Divide the quinoa between 4 small bowls and top with berries and the coco-nutty topping. Serve with extra coconut milk if you like.