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Coconut Quinoa Oatmeal with Maple Syrup

Quinoa is no longer just a side dish; cook it in coconut milk and top with maple syrup to bring out its sweet side for a light and healthy breakfast.
Course Breakfast
Cuisine American
Keyword berries, blackberry, blueberry, coconut milk, fig, fruit, grain bowl, maple syrup, oatmeal, quinoa
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 223kcal

Ingredients

  • 1 (13.5-ounce) can coconut milk
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • 1 cup white quinoa
  • ¼ cup maple syrup
  • Figs, quartered, for serving
  • Blueberries, for serving
  • Blackberries, for serving
US Customary - Metric

Instructions

  • In a saucepan over medium heat, bring 1 cup coconut milk, 1 cup water, sugar and salt to a boil.
  • Rinse the quinoa in a fine mesh sieve under running water for about 30 seconds.
  • Shake gently to drain then stir the quinoa into the coconut milk mixture and reduce the heat to medium-low. Let simmer, stirring occasionally, until the coconut milk has been absorbed and the mixture is thick, about 20 minutes.
  • Serve warm in bowls topped with the remaining coconut milk and maple syrup drizzled over the top. Garnish with figs, blueberries and blackberries.

Nutrition

Calories: 223kcal | Carbohydrates: 44g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 285mg | Fiber: 3g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 0.003mg | Calcium: 42mg | Iron: 2mg