Coconut Blueberry Breakfast Quinoa

7 22 433
Ingredients Minutes Calories
Prep Cook Servings
2 min 20 min 2
Coconut Blueberry Breakfast Quinoa
Health Highlights


1 tsp Coconut oil
3/4 cup Quinoa, uncooked (rinsed and dried)
1 can(s) (15oz) Coconut milk, sweetened
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 433
Calories from fat 127
Calories from saturated fat 75
Total Fat 14.1 g
Saturated Fat 8.3 g
Trans Fat 0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 1.3 g
Cholesterol 0
Sodium 128 mg
Potassium 506 mg
Total Carbohydrate 70 g
Dietary Fiber 6.5 g
Sugars 23.0 g
Protein 10.2 g

Dietary servings

Per Portion

Fruit 0.7
Grain 3.2

Energy sources


Meal Type(s)