Nutty Coconut Quinoa (Clean)

I used to have oatmeal for breakfast everyday, and quinoa occasionally for lunch. Now, quinoa is like my second oatmeal. It’s so so so delicious, especially in this recipe.

DSC_0620. DSC_0644.

The recipe makes a larger batch, so you could share it at breakfast with your friends/family, or you could do what I do.


Since quinoa takes longer to cook than oatmeal does, I prefer having these pre-cooked when I wake up early to go to school, while I can make oatmeal on the spot. Therefore, after making this, I’ll place the leftovers into an airtight container in the fridge. For breakfast, I’ll just add in a splash of soy milk and throw on a bunch of toppings.


Nutty Coconut Quinoa

Makes 4 servings


  • 1 can (414ml) coconut milk
  • 1/2 cup water
  • 1 cup quinoa, rinsed and drained
  • 2 tbsp almond butter (or peanut butter)
  • 1 tbsp maple syrup
  • Chopped nuts and shredded coconut/coconut flakes for topping


  1. Stir the coconut milk and water in a large saucepan and bring to a boil over medium-high heat
  2. Turn the heat down to low and add in the quinoa
  3. Cover the saucepan with a lid and let simmer for 15-20 minutes until all of the liquid is absorbed by the quinoa
  4. Stir in the almond butter and maple syrup
  5. Serve with chopped nuts and shredded coconut/coconut flakes, or your toppings of choiceDSC_0643.

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