If you've spent any time on our blog, you'll know that we love providing easy to prepare, fun to eat, healthy mealtime options (which are often original recipes from incredible home chefs). So it should come as no surprise to you that we have another, this time from the incredible mama, Sarah, at www.sarajhauser.com. In addition to her gorgeous food photography, she has great taste, and this recipe for a Tropical Quinoa Breakfast Bowl has become a favorite in our house (yes, even with the coconut!). 

Give it a try in your house, and let us know what you think!

Tropical Quinoa Breakfast Bowl

Yields 3-4 adult-sized servings

1 cup dried quinoa, rinsed*

½-1 cup full-fat coconut milk

¼ teaspoon cinnamon

Sliced tropical fruit like banana, mango, and kiwi

2-3 Tablespoons honey, plus more to taste (or sub maple syrup for vegan)

Other toppings like unsweetened coconut flakes, chia seeds, or flax seeds

Cook the quinoa in a medium pot according to the package directions. Stir in the coconut milk, starting with a ½ cup. Turn the heat on low to warm the coconut milk. Add additional coconut milk until you reach the desired texture. Stir in the cinnamon.

Transfer to bowls for serving. Top with sliced mangoes, kiwis, bananas, coconut flakes, and any other toppings you like! Drizzle each dish with honey to taste. Serve and enjoy!

*Quinoa has a natural coating that can taste bitter or soapy, but you can get rid of this coating by rinsing it well. You can also make the quinoa the night before and store in the refrigerator. Then simply rewarm when you’re ready to eat!