Name: Coconut Berry Breakfast Quinoa
Total time: 30 min
Yield: 6
Ingredients: 3 cups canned coconut milk; 1 1/2 cups quinoa; 2 teaspoons vanilla extract; 1/4 cup pure maple syrup (+ more, optional for serving); 3 cups mixed fresh berries (such as blackberries, blueberries, raspberries, and strawberries), divided; 1/2 cup low-fat vanilla bean Greek yogurt

Recipes

Coconut Berry Breakfast Quinoa

6 servings

30 minutes total

Shopping list

Ingredients

3 cups canned coconut milk
1 ½ cups quinoa
2 teaspoons vanilla extract
¼ cup pure maple syrup (+ more, optional for serving)
3 cups mixed fresh berries (such as blackberries, blueberries, raspberries, and strawberries), divided
½ cup low-fat vanilla bean Greek yogurt

Steps

Bring milk, quinoa, and vanilla to a boil in medium saucepan. Reduce heat to low, cover, and simmer 15 minutes or until liquid has been absorbed.
Remove pan from heat; stir syrup and 2 cups berries into quinoa. Cover and let stand 5 minutes. Divide mixture among serving bowls; top evenly with yogurt and remaining 1 cup berries. Top with additional syrup, if using. Serve.

Amount per ⅙ recipe serving: Calories 430, Total Fat 21g, Sat Fat 17g, Trans Fat 0g, Chol 0mg, Sodium 60mg, Total Carb 51g, Fiber 6g, Total Sugar 18g, (Incl. 10g Added Sugars), Protein 8g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 10%