Coconut Quinoa with Raspberries

Great for breakfast, snack, or dessert, protein packed quinoa acts as a great stage for sweet raspberries, coconut, and cocoa nibs.


coconut quinoa with raspberries


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


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