breakfast bowl

Sweet Quinoa Breakfast Bowl with Moroccan Spiced Melon

This Sweet Quinoa Breakfast Bowl with Moroccan Spiced Melon recipe is great for boosting your metabolism and fighting bloat! Plus it's freaking delicious.
Course Breakfast, Mornin' Eats
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -5
Author Brewing Happiness

Ingredients

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

Bowl Ingredients

  • 1 cup greek yogurt, divided (sub coconut or soy yogurt)
  • 1/2 cup cashews or almonds, divided
  • mint leaves
  • honey drizzle

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. When you are ready to serve, stir your quinoa (it will have soaked up the extra liquid), distribute it evenly between bowls.
  5. 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.
  6. EAT UP.