English Breakfast

Are you getting bored with your breakfast routine? If you’re stuck in a breakfast rut, I’ve got just the recipe for you.

Whenever I find myself making the same breakfast over and over (I’m talking to you, oatmeal), I turn to my good friend quinoa. Breakfast quinoa recipes are not strangers on Happy Healthy Mama. I’ve got this breakfast quinoa recipe with a nice touch of orange and this apple quinoa breakfast recipe that is actually perfect for fall.

I was inspired to make a coconut version of breakfast quinoa when I saw a side dish for coconut quinoa in the latest issue of Bon Appetit. Their recipe was for a savory side dish, but I wanted a sweeter breakfast-y version. I’m so glad I tried it as the quinoa pairs nicely with the coconut milk, cooking to creamy porridge-like perfection.

Even though blueberries aren’t in season I had to use them since they are such a great compliment to coconut. That’s what frozen berries are for, right?

I’m so glad I have this new quinoa dish in my breakfast arsenal. I think you should add it to yours, too!

Coconut Blueberry Breakfast Quinoa

Serves 2

1 teaspoon coconut oil

3/4 cup raw quinoa, rinsed and dried

1 (15 ounce) can lite coconut milk

pinch of salt

1-2 tablespoons maple syrup

1-2 tablespoons unsweetened shredded coconut

1/2-3/4 cup blueberries (fresh or frozen)

Melt the coconut oil over medium heat. Add the quinoa and cook, stirring frequently, until it is toasted and golden brown, about five minutes. Next, add the coconut milk and a pinch of salt and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed, about 12-20 minutes. Fluff the quinoa with a fork, then stir in the maple syrup to taste. Top each bowl with the shredded coconut and blueberries. Enjoy!