Coconut Quinoa Breakfast Bowl With Fig, Pomegranate & Pecans (Recipe)
Quinoa for breakfast? While most people are familiar with using quinoa for savory dishes, it also works beautifully in sweeter dishes, like this breakfast bowl.
The flavors in this bowl are such a treat; the figs, pecans and pomegranate work so well together, and fresh figs are one of nature’s best gifts.
Make sure you use a good quality coconut cream for this recipe – it makes a big difference to the final taste and texture.
This is an ideal breakfast bowl to come home to after your morning yoga or workout session!
Coconut Quinoa Breakfast Bowl Recipe
Serves 2
Ingredients:
- 1 cup quinoa
- ½ cup coconut cream
- 1 tsp. coconut sugar
- 2 fresh figs
- 2 tbsp. of pecans
- 2 tbsp. of pomegranate seeds
- 2 tbsp. of toasted coconut
- Extra coconut cream and coconut nectar to garnish
Preparation
Rinse one cup of quinoa and then add to a saucepan with 2 cups of water.
Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is light and fluffy.
Remove the quinoa from heat and stir in the coconut cream and coconut sugar. Cover and allow to sit for 5 minutes. While the quinoa sits, place the desiccated coconut on a sheet of baking paper and allow to toast under the grill.
It will only take a few minutes so watch it carefully to avoid burning!
Fluff the quinoa with a fork and then divide into 2 bowls. Top each bowl with one sliced fig and scatter the toasted coconut, pecans and pomegranate seeds.
Enjoy Your Delicious, Nutritious Quinoa Breakfast Bowl
Before serving, drizzle with a little more coconut cream and a little coconut nectar if desired. Enjoy your delicious quinoa breakfast bowl and all the nutritional, energizing benefits of this clean, healthy dish.
The post Coconut Quinoa Breakfast Bowl With Fig, Pomegranate & Pecans (Recipe) appeared first on YogiApproved™.
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