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+ servings

Coco-Berry Quinoa Bowls

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 2 minutes
Yields: 4 breakfast bowls


  • 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.


  • 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.