Coconut Breakfast Quinoa

Coconut Breakfast Quinoa

Coconut Breakfast Quinoa Recipe
Prep time
Cook time
Total time
Serves: 4
  • 4 Tbsp. organic shredded coconut (unsweetened)
  • 2 c. purified or spring water
  • 1 c. organic uncooked quinoa
  • 2 Tbsp. organic raw almonds, sliced
  • 1 tsp. organic cinnamon (to taste)
  • 2 Servings Tropical Traditions Coconut Cream Concentrate
  1. Rinse quinoa.
  2. Add to saucepan with water.
  3. Bring to a simmer and cook about 15 minutes until the quinoa is tender.
  4. Stir in the cinnamon and coconut cream.
  5. Top with coconut and almonds.
  6. Add stevia to taste.

Nutrient Information Per Batch

960.31 kcal Calories, 192.6 mg Calcium, 123.35 g Carbohydrate, 0 mg Cholesterol, 41.34 g Total Fat, 20.57 g Fiber, 10.19 mg Iron, 409.02 mg Magnesium 1220.77 mg Potassium, 29.62 g Protein,20.07 mcg Selenium, 22.7 mg Sodium, 3.27 g Sugars, 6.32 mg Zinc, 23.15g Saturated fat, 0 trans Fat, 7.84 g Monounsaturated fats, 7.49 g Polyunsaturated fats, 32.79 IU Vitamin A, 0.94 mg Vitamin B6, 0 mcg Vitamin B12, 0.53 mg Vitamin C, 0 IU Vitamin D, 8.01 Vitamin E, 1.02 mcg Vitamin K, 322.5 mcg Folate,0.66 mg Vitamin B1(Thiamin),3.23 mg Vitamin B3(Niacin),0.71 mg Vitamin B2(Riboflavin), 0.45 mcg Lycopene, 283.9 mcg Lutein and Zeaxanthin, 0.44 g ALA, 0 g EPA, 0.08 gDHA,904.26 mg Phosphorous, 5.07 mg Manganese, 0.03 mcg Alpha carotene, 17.1 mcg Beta carotene, 5.57 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Corn
  • No Yeast
  • No Peanuts
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Soy
  • No Dairy
  • No Poultry
  • No Seeds
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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