aka Island Paradise Breakfast Bowl
Every morning should feel like a mini vacation, which is exactly how I feel when I eat this bowl. I created this recipe after a trip to Costa Rica where I had the most amazing coconut quinoa at a beachside café. The combination of warm, creamy quinoa with sweet mango and crunchy toasted coconut takes me right back to that hammock overlooking the ocean. It’s become my go-to when I want breakfast to feel special, even on the busiest weekdays.
Ingredients
- 3/4 cup white quinoa, rinsed
- 1 1/2 cups full-fat coconut milk (canned)
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 1 large ripe mango, peeled and diced
- 1/3 cup toasted coconut flakes
- 1/4 cup sliced almonds, toasted
- 2 tablespoons chia seeds
- Additional maple syrup for drizzling
Instructions
- Toast the nuts: In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant. Remove and set aside.
- Cook the quinoa: In a medium saucepan, combine rinsed quinoa, coconut milk, maple syrup, vanilla, cinnamon, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
- Fluff and rest: Remove from heat and let stand 5 minutes. Fluff with a fork and taste for sweetness, adding more maple syrup if desired.
- Assemble the bowls: Divide warm quinoa between 4 serving bowls. Top each with diced mango, toasted coconut flakes, toasted almonds, and a sprinkle of chia seeds.
- Serve and enjoy: Drizzle with additional maple syrup and serve immediately while the quinoa is still warm.
Tips
- Make sure to rinse quinoa thoroughly in a fine mesh strainer until water runs clear to remove any bitter coating.
- Use the thick cream from the top of a chilled coconut milk can for extra richness.
- This keeps well in the fridge for up to 3 days — just reheat with a splash of coconut milk.
- For meal prep, cook the quinoa ahead and add fresh toppings each morning.
