December 24, 2013
(last updated January 30, 2021) 
Twas the night before Christmas, and even if you have a holiday feast prepared for this evening, it’s never too early to start thinking about breakfast. I love festive breakfasts anytime, but they’re especially lovely on holiday mornings. Though I created the quinoa and coconut breakfast bowl pictured above early in the month, at my apartment in D.C., I had Christmas morning in mind. With the snowy sprinkling of coconut and those bright red pomegranate seeds, how could I not?
The star of this recipe is quinoa flakes, a handy ingredient that I keep well stocked at home. Quinoa flakes make a super quick and nutritious breakfast; they cook in about a minute, so they’re a go-to when I’m rushing out the door for work or for class. They also work really well in vegan burgers or “meat” balls. If you don’t have quinoa flakes, no problem. You could heat up pre-cooked, whole quinoa with some almond or coconut milk to get the same effect, and then top it with the coconut and pom seeds.
Snowy Quinoa and Coconut Breakfast Bowl
Author -Yields: 1 serving
Ingredients
- 1/2 cup almond or coconut milk
- 1/2 cup water
- 1/3 cup quinoa flakes
- Dash sea salt
- 1-2 teaspoons maple syrup to taste
- 1 teaspoon coconut oil or Earth Balance optional
- 2 tablespoons shredded unsweetened coconut
- 1 heaping tablespoon pomegranate arils
Instructions
- 1. Pour the almond or coconut milk and water, along with the salt, into a small pot. Bring to a boil. Add the quinoa flakes, and reduce to a simmer. Cook, stirring constantly, till the liquid is absorbed (1-2 minutes).
- 2. Stir in the maple syrup and coconut oil or Earth Balance. Transfer the hot quinoa cereal to a serving bowl and top with the shredded coconut and pomegranate arils. Serve.
- The recipe, as listed, makes 1 serving, but it can be easily doubled or quadrupled.
Looking for more holiday breakfast ideas? Here are some of my favorites:
Toasted pumpkin and cranberry granola
Almond and pumpkin breakfast porridge
Simple almond and quinoa porridge
Toasted almond and quinoa coconut porridge
Whether you are celebrating Christmas tomorrow or not, I wish you a wonderful day. Happy holidays to everyone!
xo
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Categories: Recipes,
Breakfast
Method: Stovetop
Ingredients: Quinoa
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
Method: Stovetop
Ingredients: Quinoa
Dietary Preferences: Gluten Free, Soy Free, Tree Nut Free, Vegan
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Your recipes and photos are just beautiful ! We love quinoa and are keen on to try the breakfast coconut bowl for sure!!
That looks so lovely! Definitely a perfect holiday breakfast. Merry Christmas!
This is a fantastic breakfast recipe, thanks for sharing! ๐
First of all, this is so pretty! Secondly, I definitely read “porn seeds” instead of “pom seeds” and go VERY confused for a moment… ๐
Hope you had a great holiday!
Oh fun! Thanks for all the great breakfast suggestions =)
I don’t have quinoa flakes, but I’m always smacking my head against something when I feel like making some sort of grain porridge and don’t have time to cook it up. I’ll track some down!
Another amazing quinoa dish, can’t wait to try. Thanks!
Excellent recipe! Love the “snowy” look.
Merry Christmas, Gena, from me and my family!
Merry Christmas, Liz, to you and your folks!
Gena, this new recipe is definitely my favorite you’ve had in awhile! I love it:) These are my favorite flavors and I adore quinoa flakes:) I’m in love with pom arils right now too:) MERRY CHRISTMAS!!!:)
Right back at you, Heather! Merry Christmas.
I have a really clear memory of you reviewing quinoa flakes and not being particularly impressed by them, what changed?
This looks lovely though, I’m sure I’ll try it before winter’s out.
Happy holidays and love for the new year!
I guess I just learned to flavor them better!
Happy holidays, and New Year’s to you, Hannah!
This looks perfect. Merry Christmas, dear heart. xo
And to you! xo