Sweet Quinoa Breakfast Bowl with Moroccan Spiced Melon
Sweet Quinoa Ingredients
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 cup quinoa
- 3 tablespoons honey (sub agave nectar, maple syrup, or coconut nectar)
- 1/4 teaspoon cinnamon
Moroccan Spiced Melon Ingredients
- 3 cups cantaloupe, cut into 1/2" cubes (sub honeydew, watermelon or pineapple)
- 3 lemons, juiced (about 1/2 cup lemon juice)
- 3 tablespoons honey (sub agave nectar, maple syrup or coconut nectar)
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon ginger
- 1/2 teaspoon cinnamon
- a dash of cayenne pepper
- 1 cup greek yogurt, divided (sub coconut or soy yogurt)
- 1/2 cup cashews or almonds, divided
- mint leaves
- honey drizzle
- Heat a pot with your coconut milk, water, and quinoa over high heat until boiling. Once boiling, add in your honey and cinnamon, stir, cover and reduce heat to low for 20 minutes.
- While the quinoa is cooking, combine your cantaloupe cubes with lemon juice, honey, and spices. Mix well and transfer to the refrigerator to chill before serving.
- Once your quinoa is done cooking (it will be similar to porridge consistency) transfer to a bowl or container and place in refrigerator for at least an hour and up to overnight. (Unless you want to eat it hot, which is perfectly okay too.)
- When you are ready to serve, stir your quinoa (it will have soaked up the extra liquid), distribute it evenly between bowls.
- Distribute your melon between your bowls, and drizzle the extra "Moroccan-spice juice" over the top of the melon. Top with a dollop of yogurt on each bowl, a few nuts, mint leaves, and a drizzle of honey.
- EAT UP.
So here is the situation, y’all. I’ve been on the road traveling from LA to Flagstaff to Denver to Santa Fe now for 7 days. I’m halfway done with my trip, and along with exhilarated, I’m feeling BLOATED. Doesn’t matter how much water I chug, the bloat is real. So I decided to make myself a little breakfast in my Denver Air B’nB (which you can see pictures of here.) I added all the de-bloating spices and ingredients I could think of and came up with this little number. Lemon, turmeric, cayenne, honey, cinnamon, quinoa and melons are all big players in the battle against bloat. And guess what? They are ALL in this bowl. But this bowl does much more than just fight bloat… it fuels you up, and TASTES AMAZING.
If having spices like cumin, cayenne, turmeric and coriander in your breakfast scares you – stop being a baby. They are subtle notes in a very otherwise classically flavored breakfast bowl. And the sweetness of the honey and the cream of the coconut milk and yogurt contrast the spice, so you won’t get a kick in the mouth. Unless you want to, then shake away with that cayenne. But if you are just looking for a deliciously fresh, and inventive breakfast that isn’t gonna leave you feeling grosser than before you ate – than this is your guy.
I know some of you think… QUINOA ISN’T FOR BREAKFAST HALEY. But that’s not even a little bit true. When you make quinoa with coconut milk, and cinnamon and honey it takes on a whole new life that you never knew about. It’s like quinoa has a secret sister that only comes alive in the morning hours. But you should take advantage of her existence, because she ROCKS. And one cup of cooked quinoa has about 8 grams of protein, which when paired with nuts and a smidge of yogurt you have a protein packed meal without even trying.
So if spicy, sweet, filling, yet de-bloating are your things then this is the breakfast for you. And even if your goal isn’t to de-bloat, this can still satisfy the craving for a breakfast slightly outside of your comfort zone. You will be surprised by how delicious your morning can be.