Roasted Cherry, Coconut & Quinoa Breakfast Bowls

As you can tell, I love trying recipes from my favorite cookbook Seriously Delish. I’ve been on a bit of a quinoa kick and when I saw all the perfect summer cherries at the grocery, I couldn’t wait to try this recipe.

Roasted Cherry, Coconut & Quinoa Breakfast Bowls

What You’ll Need:

1 1/2 cups fresh Bing cherries, pitted and stemmed
1/2 cup quinoa (pre-rinsed)
3/4 cup canned light coconut milk. plus extra for drizzling
1/3 cup water
2 teaspoons vanilla extract
1/4 teaspoon salt
pinch of ground nutmeg
2 tablespoons unsweetened, flaked coconut
2 tablespoons sliced almonds

The How To:

  1. Preheat oven to 400F. Place cherries on a baking sheet and roast for 20 minutes, tossing once during cook time.
  2. While the cherries are roasting, place the quinoa, coconut milk, water, vanilla extract, salt, and nutmeg in a small saucepan over medium head. Bring the mixture to boil, then immediately reduce the heat to a simmer, cover, and cook for 15 minutes.
  3. Remove quinoa from the heat and fluff with fork. Stir half of the roasted cherries into the quinoa and spoon it into bowls. Top the quinoa with the remaining cherries, a drizzle of coconut milk, a sprinkle of toasted coconut & almonds.
  4. Enjoy.

I love this easy breakfast and it’s easy to assemble in the morning if you want to have your quinoa pre-made. Also… it’s also delish as breakfast for dinner. I think next time, I may try vanilla almond or rice milk.


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