Quinoa & Coconut Breakfast Bowl


My furnace crashed a few days ago and I’m certain that I have been frozen since. It’s back up and running this morning thankfully and thanks to the angel of a man at the gas company for doing me a favour. Still not able to drink a smoothie or eat anything cold I came up with this super delicious bowl after my morning run.

I added an egg to boost the protein content but also I wanted a creamy bowl that resembled a creamy bowl of oats but without the oats. Really I made a custard of sorts before adding the quinoa and chia and it’s exactly what my morning needed. Maybe my furnace breaking down was destiny.

I had a few BC apples on hand but any fruit would be great on this quinoa. The coconut milk made this extra special but again if you wanted to change this you can use dairy or almond milk in replacement.

Quinoa & Coconut Breakfast Bowl

Serves 1
½ cup coconut milk
½ cup water
½ teaspoon cinnamon
pinch of sea salt
1 egg
½ cup cooked quinoa, (preferably soaked)
1 tablespoon chia seeds
½ teaspoon vanilla extract
pure maple syrup or honey, for serving
fruit and nuts or seeds, for serving

1. Combine the coconut milk and water in a small saucepan. Heat until almost boiling. Stir in the cinnamon and sea salt.
2. In a bowl, beat the egg until smooth. Slowly pour in the hot milk, whisking the egg as you pour. Transfer the egg and milk back to the pot and heat until thick and creamy. Add the quinoa and chia seeds to the pot and stir to combine. Heat the quinoa through and add more milk if you wish.
3. Transfer to a bowl and top with seasonal fruit, a few more chia seeds and nuts of choice.