Coconut Blueberry Breakfast Quinoa

7 22 854
Ingredients Minutes Calories
Prep Cook Servings
2 min 20 min 2
Coconut Blueberry Breakfast Quinoa
Health Rating


1 tsp Coconut oil
3/4 cup Quinoa, uncooked (rinsed and dried)
1 can(s) (15oz) Coconut milk
1 pinch Salt
2 tbsp Maple syrup
2 tbsp Coconut, shredded, unsweetened
3/4 cup Blueberries


Melt the coconut oil over medium heat. Add the quinoa and cook, stirring frequently, until it is toasted and golden brown, about five minutes. Next, add the coconut milk and a pinch of salt and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed, about 12-20 minutes. Fluff the quinoa with a fork, then stir in the maple syrup to taste. Top each bowl with the shredded coconut and blueberries. Enjoy!

Nutrition Facts

Per Portion

Calories 854
Calories from fat 519
Calories from saturated fat 418
Total Fat 58 g
Saturated Fat 46 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 3.3 g
Cholesterol 0
Sodium 114 mg
Potassium 956 mg
Total Carbohydrate 69 g
Dietary Fiber 6.4 g
Sugars 17 g
Protein 14.3 g

Dietary servings

Per Portion

Fruit 0.7
Grain 3.2

Energy sources

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