Since going gluten-free three years ago, I’ve become accustomed to non-traditional breakfast ideas. As summer approaches, this recipe is one of my favorites.
I’ll make a few cups of quinoa on Sunday and have plenty of berries, nuts and coconut milk on hand so I have a quick and easy breakfast ready to go all week.
Blueberry-Pecan Quinoa Breakfast Bowl
- ¾ cup cooked quinoa
- ¼c coconut milk (I prefer canned)
- ½ tsp vanilla
- sprinkle of cinnamon
- 2-3 T pecan pieces
- 2 to 3 T shredded coconut
- ½ cup blueberries
1. Whisk vanilla into coconut milk and pour over cooked quinoa.
2. Top with cinnamon, pecan pieces, coconut and blueberries.
By: Allison Stevens