This easy, one-pot creamy coconut milk breakfast quinoa is a nutritious and satisfying way to start your day! Top with your favorite fruit and chia seeds for some extra flavor.
I gave up ‘fat free’ foods a long time ago.
I’m talking about the processed, carby ‘fat free’ foods like potato chips made with Olestra, fat free cookies and sugary cereals. In the last several years, I’ve become well aware of the importance of healthy fats and that a low-fat diet is actually not healthy, despite what so many of us thought for a long time.
The fat you eat can help improve your cholesterol levels, absorb nutrients from the food you eat, and even reduce inflammation. They also make you feel more satiated, keeping you full for a longer time after a meal. See, important, right?
It didn’t dawn on me until I listened to a podcast about meals and metabolism recently that I was still eating some low fat foods without even realizing it.
Enter: non-fat yogurt and milk.
Now, I don’t drink regular dairy milk. Like, ever. I do enjoy regular almond milk, and I’ll still keep stocking up on that. But when it comes to other items like Greek yogurt? I’ve never bought full fat. But it does make sense that the non-fat yogurt probably is a bit more processed, and isn’t considered as ‘whole’ as full-fat yogurt. Not that I think the non-fat yogurt is unhealthy—I definitely don’t think that—but the full fat version is something I want to try! Maybe it’ll help make my yogurt bowls more of a meal than a snack to keep me full longer. Maybe I won’t even like it. Who knows?
Now on to the point of this conversation that bring us to today’s recipe! This creamy coconut milk breakfast quinoa is made with full-fat coconut milk. The kind that you have to buy in a can, not in a jug. It adds more flavor to regular quinoa, and makes it a bit creamier, too! This recipe is super easy, made in one pot with some peanut butter and maple syrup mixed in.
I like to top mine with banana, more peanut butter and chia seeds, but feel free to choose any toppings you want!
Ready for breakfast? Let’s eat!
- 2 cups dry quinoa
- 1 can coconut milk
- 1.5 cups water
- ¼ cup maple syrup
- ¼ cup peanut butter
- 1 teaspoon vanilla
- Rinse quinoa in a fine mesh strainer. Add to a pot or large sauce pan with water and coconut milk.
- Put on medium-high heat and bring to a boil. Once a boil is reached, reduce to low heat. Stir in peanut butter, maple syrup and vanilla.
- Cover, and simmer for 12-13 minutes, stirring occasionally.
- Remove from heat immediately, and serve warm.