Image via Keiko Lynn

 

This morning I felt like I needed an extra boost alongside the usual breakfast smoothie that kicks my day into gear.

Instead of my go-to oatmeal, I decided to conduct a lil quinoa experiment, and it turned out to be a keeper. Don’t you love when that happens? ♥ This recipe cooks up coconut-y and sweet with that cute quinoa crunch, all topped off with a delicious combo of berries and banana.

It is super easy to make. Stick everything in a pot, stir it every now and then and before you know it – viola! – breakfast is served. This is also a great one to try if you struggle to find an appetite in the morning – being gluten-free, quinoa is very belly-friendly, and won’t make you feel weighed down at all.

Quinoa is an amazing start to the day, packed with energy to keep you full of good fuel: the adventures of the day can’t help but be a wild success.

 

 

Jump-starter Coconut Breakfast Quinoa

 

Ingredients:

1/2 cup quinoa, rinsed well
1 cup coconut cream
1/4 cup water
1/8 teaspoon cinnamon
1 1/2 tbsp pure maple syrup*
1 tbsp almonds

To top the quinoa:
one banana, sliced just before serving
2 tbsp berry sauce OR 1/4 cup fresh berries (or thawed frozen ones)

 

What to do:

Add quinoa, coconut cream, water, cinnamon, maple syrup and almonds to a small saucepan and bring to boil over medium heat.

Reduce heat to very low and simmer, uncovered, for 20 minutes or until quinoa is cooked and liquid well reduced, stirring occasionally.

(If liquid reduces too greatly before quinoa is done, add more water by the tablespoonful.)

Spoon quinoa into bowls and top with bananas and berries.

Serves 2.

 

* If you don’t have pure maple syrup to hand, a tablespoon of raw sugar will do just fine