Raspberry Almond Coconut Breakfast Quinoa
Holy deliciousness batman. If you haven’t tried quinoa yet, please try it for the sake of this recipe. If you have tried quinoa, then I know you love it as much as I do, and you’ll be excited to see another opportunity to use it. Either way, make this breakfast quinoa with whatever fruits and nuts you have around your kitchen this weekend. Trust me, you’ll thank me for it.
I was SO excited when we got fresh raspberries in our CSA. It was our first fruit in the box. Even though it was just one little carton, Hubby and I were ecstatic. Hubby and I gobbled up about half of the berries after getting them home and I knew we needed to use the others up quickly. So the next morning, I whipped up this breakfast quinoa.
This made a great breakfast and I can’t believe I waited so long to make it! It was very filling but still light and fresh. You can use any combination of fruits and nuts that you have on hand, so it’s also very versatile. I always love the flavor of almonds with raspberries, so I toasted up some chopped almonds to throw in with the raspberries.
Then I also mixed in some toasted unsweetened coconut that I had in the cabinet (leftover from these Pina Colada Cupcakes). The coconut was an amazing addition and gave a subtle sweetness and tropical feel to the meal. I can’t wait to make this again with blueberries, dried cranberries, strawberries. You name it, I’m sure it will be amazing!
Two Years Ago: Goat Cheese Potato Salad, Salmon with Yellow Pepper Cilantro Pesto, and Monkey Bread
Three Years Ago: Champagne Cupcakes and Tomatoes Stuffed with Salmon Dill Dip
Raspberry Almond Coconut Breakfast Quinoa
Yield: Serves 2
Ingredients:
2 cups milk
1 cup uncooked quinoa
pinch salt
2-3 Tbsp dark brown sugar
1/2 tsp ground cinnamon
1 cup fresh raspberries
1/2 cup chopped, toasted almonds
1/4 cup toasted unsweetened coconut
Directions:
Bring milk to a boil in a small saucepan. Milk will boil and bubble over very quickly, so keep an eye on it. Add quinoa and salt, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in brown sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 5 minutes.
Stir in raspberries, nuts, and coconut. Cook until warmed through, about one minute more.
Recipe inspired by Apple A Day, who adapted this Martha Stewart recipe
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Fantastic job with the lattice top! The pie looks awesome :).
It does look really pretty. I’ve never had the patience to do a lattice top. It sounds delicious!
I’m furious with myself for still never having a rhubarb pie! This is truly a good looking pie; very rustic and pretty!
Truly a work of art! I’m kind of intimidated by pies so I’m in awe of your pie making skills. That pie looks like it’s ready for a magazine cover! 🙂
Strawberry rhubarb pie is one of my favorites 🙂
Thanks for sharing this recipe. Mine is in the oven as I type. Hopefully, it comes out half as good as yours!
I just have to thank you for this recipe!! It’s the first time I’ve made a pie that wasn’t all runny when cut. I was so happy to have pieces that stayed intact!!
Also, I didn’t need the foil at any point – the crust didn’t overbrown, it was just perfect.
I’ll be using this again and again!
can i omit rhubarb and just put strawberries? will it make a difference?
I haven’t tried using this recipe with just strawberries. You might want to cut back on some of the sugar. Rhubarb is very tart, so you always have to put a lot of sugar into rhubarb recipes.
ahh, i can already hear the crunchy sound in my mouth!