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January 22, 2014

Fact: this is the ultimate hippie breakfast.

Fact: you'll love it, and right after you eat it you will go directly to your closet, rummage around in the back and pull out your Birkenstocks. You will wear them with socks because it’s January, and because that’s just the way you roll.

Ingredients for quinoa:

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  • 1 cup dry quinoa
  • 2 cups water
  • 1/4 cup shredded coconut or dried coconut flakes
  • Banana slices
  • Chopped pecans
  • Fresh almond milk
  • Maple syrup
  • Squeeze of lime

Directions:

Place the water and the quinoa in a pan and bring to a boil.

Turn heat to medium-low and simmer for 20 minutes until the water has absorbed and the quinoa is fluffy.

Prepare to toast the coconut by heating a cast iron skillet over medium-low heat for several minutes.

Add the coconut in an even layer in the pan (you can use dried coconut flakes or shredded dried coconut).

Cook on medium-low for 5 minutes, stirring frequently. When coconut is brown, transfer to a bowl.

Get together the rest of your toppings

Place a portion of quinoa in a bowl and top with toasted coconut, banana, pecans, almond milk, maple syrup and a squeeze of lime.

Mix together and enjoy.

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