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Image by Mariela Naplatanova
April 28, 2014

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

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  • 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.

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Allison Stevens
Allison Stevens

Chef Allison Stevens, MS, RD, LD is the founder of the gluten-free & paleo meal planning website: PrepDish.com. Allison thoughtfully crafts each plan using her own well-tested recipes. Each meal plan allows you, the home cook, to spend only 2-3 hours preparing a week’s worth of crave-worthy, healthy meals using seasonal, whole foods (nothing processed!). Prep Dish aims to save you time while keeping your family’s taste buds happy. Sign up for the Prep Dish newsletter and receive a FREE 1 week gluten-free meal plan! Allison is also the founder of Prep Dish: Personal Chefs where she cooks delicious healthy meals for Austin-based busy families, couples and celebrity clients.