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Breakfast Coconut Milk Quinoa with Fresh Fruit Recipe {Video}

by Jeanette on March 31, 2014 · 12 Comments
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This Breakfast Coconut Milk Quinoa with Fresh Fruit is the perfect way to start off the day – it’s packed with protein and nutrients.
Breakfast Coconut Milk Quinoa with Fresh Fruit © Jeanette's Healthy LivingDid you enter our Bob’s Red Mill Quinoa Giveaway

Looking for a new healthy breakfast idea? Give this Breakfast Coconut Milk Quinoa with Fresh Strawberries and Bananas a whirl. Quinoa is cooked in coconut milk with a touch of vanilla, sweetened with raw coconut sugar and topped off with some fresh fruit (strawberries and bananas in this case).

Breakfast Coconut Milk Quinoa with Fresh Fruit © Jeanette's Healthy Living

Quinoa has become so popular these days because of its health benefits. Not only is it high in protein, but it’s a great source of vitamin B6, folate, iron, and zinc. One cup of cooked quinoa has 180 calories, 2 grams fiber and 7 grams protein.

Breakfast Coconut Milk Quinoa with Fresh Fruit © Jeanette's Healthy Living

Now that quinoa is so popular and readily available, you can find it in all different varieties – white, red, and tri-color. I like to switch things up and use different varieties depending on my mood.

Breakfast Coconut Milk Quinoa with Fresh Fruit © Jeanette's Healthy Living

For all of you quinoa lovers, I hope you’ll give this Breakfast Coconut Milk Quinoa with Fresh Fruit a try. It’s the perfect way to start off your day!

Watch my video to see how easy this is to make.

For more quinoa recipes, click here: More Quinoa Recipes.

5 from 1 reviews
Breakfast Coconut Quinoa with Fruit
Prep time
Cook time
Total time
Serves: 2
  • ½ cup uncooked quinoa, rinsed and drained well
  • ⅓ cup coconut milk
  • ¾ cup water
  • 2 tablespoons organic raw coconut sugar
  • 1 teaspoon vanilla
  • dash of salt
  • 2 tablespoons toasted coconut
  • 2 tablespoons toasted almonds
  • ½ cup fresh strawberries
  • ½ cup sliced bananas
  • additional coconut milk or almond milk, as desired for serving
  1. Place quinoa, coconut milk, water, sugar, vanilla and salt in saucepan. Bring to a boil; reduce heat to low and cook, covered, for 15 minutes. Turn heat off and let sit for 5 minutes.
  2. Spoon into serving bowls and top with toasted coconut, almonds, strawberries and bananas.
Adapted from Cooking Light
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  1. we love quinoa for breakfast!

  2. I love that quinoa is becoming more and more popular. This looks so delicious Jeanette, great way to start the day! I’ve yet to make quinoa for breakfast, I have no idea why!

  3. What a fabulous breakfast idea!

  4. I am a huge quinoa fan! I love having it as a breakfast cereal. Your combination sounds delicious! Coconut, almonds, strawberries, bananas…what’s not to love?!

  5. I know I’ve seen red quinoa but I don’t think I’ve seen the tri-color yet!

    • Jeanette Jeanette says:

      Sylvie – the tricolor quinoa is not as common but well worth seeking out – I think it’s so pretty.

  6. I haven’t tried quinoa for breakfast yet. This sounds perfect for my leftover quinoa from previous night to finish off. I’ll definitely try this. The almond slices and toasted coconut makes it very appealing here!

  7. Sorry to ask this question again: is the coconut milk canned full fat, canned lowfat, or milk carton? If it’s full fat, should we assume the same for future recipes? Thanks!

    • Adrienne, I used full fat canned coconut milk but you could use light canned coconut milk. You could also use the kind in the carton but it won’t taste like coconut.

  8. This recipe looks great! Can the quinoa be cooked in almond milk instead of coconut milk? If not, is there another substitute for coconut milk?

    • Jeanette Jeanette says:

      Alana – you can use your favorite milk in place of almond milk. You want to keep the liquid to dry quinoa ratio 2:1, so if you use almond milk instead of coconut milk (which is a lot thicker), I would reduce the amount of water, or use only almond milk.

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