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Snowy Quinoa and Coconut Breakfast Bowl

Author - Gena Hamshaw
Yields: 1 serving


  • 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


  • 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.