Coconut Quinoa with Raspberries

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 C quinoa
1 ½ C beverage-style coconut milk
1 C frozen raspberries, divided
¼ C pure maple syrup
¼ t fine sea salt
⅓ C toasted flaked coconut
2 T 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.