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Coco-Berry Quinoa Bowls

Coco-Berry Quinoa Bowls

Prep time 10 minutes
Makes 4 breakfast bowls


  • ⅓ cup chopped walnuts
  • ⅓ cup unsweetened flaked coconut
  • 1 (15-oz) can light coconut milk (or 2 cups non-dairy milk of your choice)
  • 2 Tbsp pure maple syrup (or to taste)
  • 1 tsp ground cinnamon
  • ½ tsp pure vanilla extract
  • Pinch of sea salt
  • 3 cups cooked quinoa (1 cup uncooked quinoa)
  • 2 cups fresh berries (I recommend a mix of strawberries, raspberries, and blueberries.)


1. First, toast the coco-nutty topping. Heat a medium skillet (with no oil) over medium heat. When hot, add the walnuts and coconut to the pan and toast for about 2 minutes, shaking the pan regularly, until lightly browned and cooked through. Transfer to a small bowl to cool.

2. Whisk the coconut milk, maple syrup, cinnamon, vanilla extract, and salt in a medium mixing bowl. Stir in the quinoa, and give it a taste. (Feel free to add a little more maple syrup, cinnamon, or vanilla here if you like.)

3. Divide the quinoa between 4 small bowls and top with berries and the coco-nutty topping. Serve with extra coconut milk if you like.



*If you’re starting with uncooked quinoa, remember to rinse your grains and that the ration of quinoa to cooking liquid is 1:1.5. (The package directions lie!)

*This is an excellent meal prep recipe, as the quinoa keeps wonderfully in the fridge for up to 5 days. However, it will soak up most of the liquid when stored the fridge, so you’ll need to loosen it with an extra splash of milk before serving to loosen it up.
Recipe by Serena Wolf of