Coco-Berry Quinoa Bowls
Total Time
12 minutes
Prep Time
10 minutes
Cook Time
2 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1/3 cup chopped walnuts
- 1/3 cup unsweetened flaked coconut
- One 15-ounce can light coconut milk (or 2 cups non-dairy milk of your choice)
- 2 tablespoons pure maple syrup (or to taste)
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- Pinch of sea salt
- 3 cups cooked quinoa (1 cup uncooked quinoa)
- 2 cups fresh berries (I recommend a mix of strawberries, raspberries, and blueberries.)
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Preparation
Step 1
First, toast the coco-nutty topping. Heat a medium skillet (with no oil) over medium heat. When hot, add the walnuts and coconut to the pan and toast for about 2 minutes, shaking the pan regularly, until lightly browned and cooked through. Transfer to a small bowl to cool.
Step 2
Whisk the coconut milk, maple syrup, cinnamon, vanilla extract, and salt in a medium mixing bowl. Stir in the quinoa, and give it a taste. (Feel free to add a little more maple syrup, cinnamon, or vanilla here if you like.)
Step 3
Divide the quinoa between 4 small bowls and top with berries and the coco-nutty topping. Serve with extra coconut milk if you like.
Step 4
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