If you’re tired of oatmeal for breakfast then this recipe by Cooking Light is a must-try! As a whole grain, quinoa is surprisingly filling and appetizing, especially served with a helping of strawberries, bananas and toasted coconut.

Ingredients for servings


  • 0.1 cup uncooked quinoa (certified gluten-free if necessary)

  • 0.15 cup light coconut milk

  • 0.4 tablespoons water

  • 0.2 tablespoon light brown sugar

  • 0.03 teaspoon salt

  • 0.05 cup flaked unsweetened coconut

  • 0.2 cup sliced strawberries

  • 0.2 cup sliced banana


  • Preheat oven to 400°F.

  • Place quinoa in a fine sieve, and place the sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain quinoa. Repeat the procedure twice. Drain well. Combine quinoa, coconut milk, 2 tablespoons water, brown sugar, and salt in a medium saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is absorbed, stirring occasionally. Stir mixture constantly during the last 2 minutes of cooking.

  • While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400° for 5 minutes or until golden brown. Cool slightly.

  • Place about 0.5 cup quinoa mixture in each of 4 bowls. Top each serving with 0.25 cup strawberry slices, 0.25 cup banana slices, and 1 tablespoon toasted coconut. Serve warm

Clap if you liked this recipe!
4.5 40