There is definitely a time and a place for breakfast quinoa.
For me, that time is often the morning after I’ve been judging a dessert competition. I don’t always crave the usual cereal or toast; some mornings I want something warm, comforting and surprisingly satisfying. Enter quinoa for breakfast.
Last night I discovered a gin and tonic cake that really does taste like a gin and tonic. It even has gin in it. It was delicious and distracting, but this morning I reached for quinoa instead of another slice.
After eating eggs almost every morning for months (poached, fried, scrambled, hard‑boiled — you name it), I decided to switch things up. The eggs have moved to lunch, and my breakfasts now feel like something to look forward to.
A few weeks ago I came home from a morning workout craving something crunchy in a bowl of milk — basically cereal, but we were out. Instead of running to the store, I made quinoa cooked in coconut milk, stirred in a generous amount of vanilla and cinnamon, and topped it with fruit and nuts. The texture was perfect, and it kept me full for hours.
Since then I’ve been experimenting with combinations of fruit and nuts. My current favorite is toasted pecans with chopped banana — simple, crunchy and sweet without feeling heavy. I also like adding a handful of grape nuts for extra texture when I have them. The key is crunch; it makes the bowl feel like breakfast cereal in the best possible way.
It’s not gin for breakfast, but it works really well as a satisfying, cozy morning meal.
Coconut Milk Breakfast Quinoa
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Ingredients
- 1/2 cup dry quinoa rinsed
- 3/4 cup canned lite coconut milk + more for drizzling
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon + more for sprinkling
- pinch of salt
- 1 banana, chopped
- 1/3 cup toasted pecans, chopped
Instructions
- Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
- Divide quinoa into two bowls, then top with bananas, pecans, and a few extra drizzles of coconut milk.
- Note: You can use full‑fat coconut milk if you prefer. Lite coconut milk can be very creamy depending on the brand. Add sugar or your preferred sweetener if needed — I usually find the combination of coconut milk and fruit to be sweet enough.
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After breakfast, though — I promise I’ll share the gin cake another time.