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. 
Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.
beantownbaker — January 22nd, 2014 @ 9:37 pm
Chipotle is a flavor I’m learning to love as I use it more and more!
Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!
beantownbaker — January 23rd, 2014 @ 2:15 pm
Is it So Long Saloon by chance?…
If so, check back on Tuesday…
beantownbaker — January 23rd, 2014 @ 2:17 pm
BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…
Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!
Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.
this is definitely one i’ll need to make, great flavor combo 🙂
Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!
I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.
*I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀
beantownbaker — September 12th, 2014 @ 10:40 pm
Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.
Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.
how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?
Are there any water bath instructions?
Thats look so delicious.. nice sharing
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