Coconut-Banana Quinoa Breakfast Bowl

Banana-Coconut Quinoa Breakfast Bowl

Last month Eric and I visited San Francisco, eating, drinking and exploring our way through the city. Someone (shout out to Mika’s dad from Cooking For Mika!) suggested we visit Craftsman and Wolves, a patisserie that just so happened to be located in the Mission neighborhood where we were staying. We headed there for breakfast one morning and ordered coffee and warm breakfast bowls with quinoa, coconut, toasted almonds, bananas, dates and frothed milk. They were absolutely delicious! Since the patisserie is now 2,000 miles away, my coconut-banana quinoa breakfast bowl is just going to have to do!

Quinoa for breakfast can seem kind of weird, but it’s a fantastic replacement if you get bored of oatmeal. Also, it’s not a grain (the internet tells me it’s actually more closely related to spinach and beets than it is to grains). This bowl will keep you full for a long time and it’s quite satisfying with all the textures and flavors.

Coconut-Banana Quinoa Breakfast Bowl

Coconut-Banana Quinoa Breakfast Bowl
 
Cook time
Total time
 
This recipe was inspired by a wonderful warm breakfast bowl I had in San Francisco at Craftsman and Wolves.
Author:
Recipe type: Breakfast & Brunch
Serves: 4-6 servings
Ingredients
  • 1 tsp. coconut oil
  • 1 cup quinoa (white or tricolor)
  • 2 cups almond milk
  • 2 tablespoons maple syrup
  • Pinch of cinnamon
  • Pinch of cardamom
  • ½ tsp vanilla extract
  • To serve:
  • Shredded, toasted coconut
  • Bananas, chopped
  • Maple syrup
  • Coconut milk, ¼-1/2 cup per serving
Instructions
  1. Melt the coconut oil in a saucepan over medium heat.
  2. Add quinoa, cinnamon and cardamom and cook 2-3 minutes.
  3. Add 2 cups almond milk and bring heat to medium-high. Once simmering, add maple syrup and vanilla extract. Turn the heat to low, cover and cook 18-20 minutes until the liquid is almost completely absorbed.
  4. If making ahead, refrigerate now. If serving immediately, add 1 cup of coconut milk to the pan, along with chopped bananas. Stir to combine.
  5. Serve in bowls with additional maple syrup for drizzling and shredded, toasted coconut to sprinkle
  6. on top.
  7. To reheat leftovers, scoop quinoa and some coconut milk into saucepan (I do about ½ cup cooked quinoa and ½ cup coconut milk per serving). Heat on medium until warm, then stir in some chopped bananas. Serve with maple syrup and toasted coconut.

 

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