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:
- Preheat oven to 400F. Place cherries on a baking sheet and roast for 20 minutes, tossing once during cook time.
- 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.
- 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.
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.