Getting tired of the same old bowl of oatmeal? This creamy, deliciously sweet and healthy quinoa breakfast bowl with coconut milk is a nutritious option to add some variety. Of course, it’s high in protein and easy to meal prep! {Gluten-Free and Vegan}
The base of this recipe is extra tasty with the addition of coconut milk but what I really love about it is the versatility. Just like a bowl of oatmeal, you can create different flavor variations so you never get bored. The result is perfectly al dente, creamy and a little bit nutty – no mushy texture!
I like to meal prep the base and add frozen berries and chopped pecans to half, and bananas and walnuts the other half. Give this breakfast bowl a try for an extremely nutritious and unique start to the day!
Reasons to Try This Breakfast Bowl
- It’s extremely nutritious yet absolutely delicious. Quinoa is considered a “complete protein” with all the essential amino acids. This bowl not only tastes amazing, but is packed with ingredients that are anti-inflammatory, heart healthy, and immune-boosting.
- Easy high protein meal prep with versatility. Take 25 minutes out of your day to meal prep for the week for a convenient grab-and-go breakfast. Each serving provides 21 grams of protein and 4 grams of fiber.
- Filling and satisfying start to the day. Due to the higher protein content, you can count on this breakfast bowl to keep you fuller for a longer period of time and help you increase overall protein intake.
Ingredients
- 1 cup uncooked quinoa, rinsed and drained
- 1 (14-ounce) can full-fat coconut milk, or light coconut milk
- ¾ cup water, plus more as needed
- 2 scoops vanilla protein powder
- 1 tablespoon brown sugar, optional; adjust to taste after cooking
- Pinch of salt
Topping Ideas
- Mixed Berries and Chopped Pecans. I like to add frozen berries when meal prepping because if you microwave the bowl it adds some of the juice as well.
- Banana Slices, Walnuts and Cinnamon.
- Peanut Butter and Banana.
- Cinnamon Apples and Nuts. Microwave the apples with a little butter and cinnamon to soften them.
- Topping the bowl with Greek yogurt not only adds some additional protein and probiotics but makes it creamier as well. Try a vanilla or berry flavored yogurt!
- Pineapple and Shredded Coconut.
- Hemp Hearts. Three tablespoons of hemp has 10 grams of protein per serving and they add a nutty texture to the bowl.
- Chia Seeds. If you are looking to increase fiber consumption, sprinkle 1-2 tablespoons of chia seeds on top.
Directions
Eat this deliciously sweet and creamy quinoa bowl warm or cold! This recipe makes 4 servings.
- Add the coconut milk, water, salt, and protein powder to a medium saucepan. Whisk until combined, then stir in the quinoa and brown sugar, if using.
- Bring to a gentle boil over medium-low heat. Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally to prevent sticking.
- Check the quinoa for tenderness. If it is still firm, continue cooking for a few more minutes, adding a splash of water if the mixture becomes too thick. Some liquid should remain for a creamy texture.
- Remove from the heat. Taste and adjust the sweetness, then add more water or milk if needed to reach your preferred consistency. The quinoa will thicken as it sits.
- Divide among four bowls or storage containers. Add your favorite toppings and serve warm or chilled.
Meal Prep and Storage
Store leftovers in small, airtight containers in the fridge. Adding the toppings before refrigeration is completely optional. When storing, I like to top with frozen berries instead of fresh because of the extra liquid for a quick, already prepared breakfast I can reheat in the microwave.
If topping with banana, store the base plus some chopped walnuts separately and just bring a banana with you to work or slice when ready to eat. This prevents the banana from spoiling.
Store in the fridge for up to 5 days. If the quinoa seems too dry, just add a little bit of water prior to reheating in the microwave. This quinoa breakfast bowl can be eaten cold or warm!
All the Nutritional Benefits of This Breakfast
Surprisingly, this nutritious breakfast bowl is relatively low in sugar. It provides over 20 grams of protein, which is “ideal” when trying to consume a higher protein diet. Protein also assists with meal satiety and satisfaction.
Fiber, of course, is another important nutrient that helps with meal satiety as well as blood sugar stabilization. I recommend adding some chia seeds to increase the fiber content even more (just one tablespoon provides 5 grams). Most people are not consuming enough fiber and it is so important for heart health and improving the composition of our gut.
Quinoa is rich in anti-oxidants which help protect our body from free radicals. Overall, this bowl is heart-healthy, anti-inflammatory, immune boosting, filling and easy to make! Top with Greek yogurt, a variety of fruit and chia seeds for the ultimate nutrient-packed breakfast.
Tips for Success
- Do not let the pan get too hot during those first 5 minutes of cooking or it might burn and leads to quite the mess! Use a non-stick pan if this happens.
- Adjust the consistency of the liquid. If the quinoa mixture seems too dry, add more water or milk and combine until desired consistency is reached.
- Taste test the quinoa mixture after about 15 minutes even if the liquid hasn’t evaporated to prevent a mushy texture.
Different Variations
Creamy Coconut Quinoa Breakfast Bowl
Ingredients
- 1 cup uncooked quinoa
- 1 14-oz can of full fat coconut milk, can sub with lighter coconut milk
- 3/4 cup water
- 2 scoops vanilla protein powder
- 1 tablespoon brown sugar, optional
- Pinch of salt
- Frozen berries and chopped nuts
- Bananas, cinnamon and walnuts
- Pineapple and shredded coconut
- Cinnamon apples and pecans
- Hemp hearts for additional protein
- Chia seeds for more fiber
Method
- Add the coconut milk, water, salt, and protein powder to a medium saucepan. Whisk until combined, then stir in the quinoa and brown sugar, if using.
- Bring to a gentle boil over medium-low heat. Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally to prevent sticking.
- Check the quinoa for tenderness. If it is still firm, continue cooking for a few more minutes, adding a splash of water if the mixture becomes too thick. Some liquid should remain for a creamy texture.
- Remove from the heat. Taste and adjust the sweetness, then add more water or milk if needed to reach your preferred consistency. The quinoa will thicken as it sits.
- Divide among four bowls or storage containers. Add your favorite toppings and serve warm or chilled.
Notes
- Don’t let the pan get too hot or it will burn.