Coco-Berry Quinoa Bowls
Recipe inspiration and credit: DomesticateMe
Photo credit: DomesticateMe
Ingredients:
- 1/3cup chopped pecans (you could use any type of nut here)
- 1/3cup unsweetened flaked coconut
- One 15-ounce can light coconut milkor 2 cups non-dairy milk of your choice
- *Quick hack! If you are out of canned or liquid coconut milk, you can always substitute with our Coconut Cloud Original or Vanilla creamer Simply mix 3 TBSP of our creamer powder into 8 oz (1 cup) of hot water, stir vigorously and set aside. In under a minute you have liquid coconut milk right on hand!
- 2tablespoons pure maple syrup or to taste
- 1teaspoon ground cinnamon
- ½teaspoon pure vanilla extract
- Pinchof sea salt
- 3cups cooked quinoa 1 cup uncooked quinoa
- 2cups fresh berries (We like a mix of strawberries, raspberries, and blueberries)
Directions:
- First, toast the coco-nutty topping. Heat a medium skillet (no oil) over medium heat. When hot, add the pecans and coconut flakes to the pan and toast for about 2 minutes, shaking the pan regularly, until lightly browned and cooked through. Transfer to a small bowl to cool.
- Whisk the coconut milk, maple syrup, cinnamon, vanilla extract, and salt in a medium mixing bowl. Stir in the quinoa, and give it a taste. (Feel free to add a little more maple syrup, cinnamon, or vanilla here if you like.)
- Divide the quinoa between 4 small bowls and top with berries and the coco-nutty topping. Serve with extra coconut milk if you like.
