Eating my meals out of a bowl is one of my favorite things. Whether it’s a big salad, a Buddha bowl, fruit, pasta, smoothies, breakfast, etc. you name it, and I’ll throw it into a bowl. You know, I like to get fancy. This Raspberry Coconut Quinoa Power Bowl is a, no-exception, no fuss meal that tastes like a tropical paradise in your mouth.
Although I feel like I’m pretty good at mixing up my meals I’d have to say that I if I’m having warm cereal it’s either steel cut oats or the quick 1 minute oatmeal. So, having breakfast quinoa is a nice change.
I cooked mine in coconut milk to help add more coconut flavor, but water or any type of milk will work just as well. One tip that I recommend is to make more than the recipe calls for. Having leftover quinoa is the best because you can store it in your fridge, and then take it out over the next few days. It pairs really well in a bowl with roasted veggies, black beans, and some sautéed greens, a casserole like this Sweet Potato Quinoa Casserole, or cuts the time for this Raspberry Coconut Quinoa Power Bowl recipe down to like 3 minutes from start to finish.
After it was done cooking and transferred to a bowl, I decided to make it into a superfood explosion with a bunch of raspberries, hemp seeds, coconut flakes, and cacao nibs. Not to mention, this combination together tastes like a tropical paradise..ah..summer come sooner! Another great thing about this recipe is that you can make it your own by switching up the toppings. Some suggestions include blueberries, bananas, almonds, peanut butter, and chia seeds. So much goodness and nutrition in one bowl.
I also added a little sweetness with coconut sugar, but you could use maple syrup, agave, or brown sugar. Awhile ago I started using coconut sugar in place of refined sugars (white & brown sugars, high fructose corn syrup) because it’s a low glycemic alternative to those and other common sweeteners. Not only that, but it has a caramel flavor all its own that is both sweet and unique. Believe me, you won’t miss your other sweeteners if you make the switch! Coconut palm sugar also contains more minerals than brown cane sugar, such as potassium and phosphorus, all while being 100% natural with no artificial colors, flavors, or preservatives. It looks very similar to brown sugar, and has a moist, crumbly texture. It’s the perfect sweetener for desserts, drinks, and breakfast quinoa.
Add the warm quinoa to a serving bowl, and top with raspberries, cacao nibs, hemp seeds, coconut flakes, and any other toppings you’d like. Give it a taste and drizzle a little sweetener over top and enjoy!
Raspberry Coconut Quinoa Power Bowl
Yield: 2 Power Bowls
- 1/2 c. uncooked organic quinoa
- 1 1/4 c. coconut milk (I used Silk Unsweetened Coconutmilk)
- 1/2 cup raspberries
- 1/4 cup coconut flakes
- 2 Tbsp hemp seeds
- 1 tsp cacao nibs
- 1-2 Tbsp coconut palm sugar
- Add quinoa and coconut milk into a small saucepan. Bring the mixture to boil, then reduce to simmer and cook for 15 minutes, stirring occasionally, until it’s creamy and the quinoa is cooked.
- Transfer to two bowls and top with coconut flakes, raspberries, hemp seeds, and cacao nibs, and coconut sugar.