Blueberry-Pecan Quinoa Breakfast Bowl (It's Paleo!)

Written by Allison Stevens

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

Serves 1

Ingredients

  • 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.

Instructions

1. Whisk vanilla into coconut milk and pour over cooked quinoa.

2. Top with cinnamon, pecan pieces, coconut and blueberries.

Want your passion for wellness to change the world? Become A Functional Nutrition Coach! Enroll today to join live July office hours.

Advertisement

More On This Topic

How To Make Healthy & Delicious Meals
More Food

Popular Stories

Advertisement

Latest Articles

Latest Articles
Advertisement

Sites We Love

Your article and new folder have been saved!