Great for breakfast, snack, or dessert, protein packed quinoa acts as a great stage for sweet Oregon raspberries, coconut, and cocoa nibs. Make this Coconut Quinoa with Raspberries in advance for a quick and easy breakfast.
Coconut Quinoa with Raspberries
Ingredients
1 Cup quinoa
1 ½ Cups beverage-style coconut milk
1 Cup frozen raspberries, divided
¼ Cup pure maple syrup
¼ teaspoon fine sea salt
⅓ Cup toasted flaked coconut
2 Tablespoons cocoa nibs
Preparation
Step 1
Place quinoa in a medium saucepan. Add coconut milk, ½ cup raspberries, maple syrup, and salt. Bring to a boil, partially cover, and reduce the heat to maintain a steady simmer. Cook until the quinoa is tender and creamy, about 15 minutes.
Step 2
Divide quinoa between bowls and top with ½ cup raspberries, coconut flakes, and cocoa nibs.