Since going gluten-free three years ago, I've become accustomed to non-traditional breakfast ideas. As summer approaches, this recipe is one of my favorites.
I’ll make a few cups of quinoa on Sunday and have plenty of berries, nuts and coconut milk on hand so I have a quick and easy breakfast ready to go all week.
Blueberry-Pecan Quinoa Breakfast Bowl
- ¾ cup cooked quinoa*
- ¼c coconut milk (I prefer canned)
- ½ tsp vanilla
- sprinkle of cinnamon
- 2-3 T pecan pieces
- 2 to 3 T shredded coconut
- ½ cup blueberries
*Note: while technically a seed, quinoa is similar in makeup to a grain and often not considered Paleo. If you avoid quinoa, try drizzling a raw almond butter on top of fresh blueberries & shredded coconut, one of my personal favorite breakfast (or dessert!) options.
1. Whisk vanilla into coconut milk and pour over cooked quinoa.
2. Top with cinnamon, pecan pieces, coconut and blueberries.