Sunshine Quinoa Bowls

A warm, flavorful coconut quinoa base topped with fresh fruit and notes of orange to start your day on a delightful note. The quinoa base is easy to prepare ahead of time and to riff off of each morning with different toppings.

THE INGREDIENTS:

For Two Servings

• ½ cup dry white quinoa (rinsed)

• ½ tsp coconut oil

• 1 cup canned coconut milk

• Pink Himalayan salt

• 1 orange (for zest)

• 1 tsp. vanilla extract or vanilla bean paste

• Recommended toppings: Big coconut flakes (unsweetened), sliced almonds, kiwi, mango, raspberries, blueberries

THE RECIPE:

1. In a small saucepan, heat 1 tsp of coconut oil over medium heat.

2. Add quinoa and let toast until slightly golden, stirring often (About 3 mins).

3. Pour in coconut milk and a dash of pink Himalayan salt, mix, and bring to a boil. Reduce heat to a simmer, cover, and let cook until milk is evaporated and quinoa is tender, 20-25 mins.

4.Once quinoa is cooked, turn off the heat, and zest 1 orange into quinoa, followed by the vanilla. Mix well, and let it sit covered while you prepare your toppings.

5. Wash and prep kiwi, mango, raspberries, blueberries, or any desired toppings.

6. Place ½ cup of coconut quinoa in each bowl, and arrange toppings. Finish with a big squeeze of juice from your zested orange and enjoy!

*For a sweetener note, feel free to drizzle some honey into quinoa base.