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Coconut Quinoa Breakfast Bowl with Roasted Figs

coconut quinoa breakfast porridge with roasted figs

I am back! Moving across the country and diving back into 'reality' head first has proven to be very different and much more exhausting than my idealistic mind had dreamed of. It has always been my goal to be honest and real here on LCK, so while I am still in the throws of finding my way I ask for your support, understanding and patience as I might be at a 'slower roll' than usual with recipes, inspiration and more. 

Now that that's out of the way I really am excited to share this recipe with you because i have been dreaming of testing and posting it for the last month! I developed this energizing breakfast based off a dish I had at a cute little cafe in Santa Fe, NM on our way across the U.S last month. I LOVED the nutrient profile and unique flavor combination but wanted to make it my own with coconut milk and cardamom - so here is my take.  

I cook protein loaded quinoa with creamy, sweet coconut milk and spices to create a warm, nourishing base to nestle sweet and plump roasted figs, antioxidant rich berries and crunchy toasted nuts. This is all topped with tangy coconut yogurt that balances the flavors perfectly.

As with all my breakfast meals I look for a balanced ratio of proteins, carbohydrates and healthy fats because that will leave you feeling fully satisfied and ready to start your day. A bowl like this gives you sustained energy, a boost of protein and a kick of micronutrients and it's great for mornings where you want something slightly more elevated than your old breakfast standards -oats, cereal, granola, avo toast, pancakes. Yes, roasting figs make be a little 'extra' and it may take a bit more time but trust me, it's so very worth it.

As always, let me know how you customize this recipe - it's so easy to top it with whatever you're craving and I can imagine any number of things would be amazing piled atop this creamy quinoa porridge - raspberries, coconut flakes, goji berries, etc.

Serves: 2 • Cook Time: 20 minutes

Quinoa Porridge

  • 1/2 cup quinoa (I used a multi-color variety but white or red quinoa will work nicely here as well)
  • 1 cup coconut milk from a can (or tetraback for less creamy consistency)

NOTE: If you're in a colder climate, the fat solids and liquid from the coconut milk will be separate in the can. You'll need an homogenous mixture for this recipe - simply pour the entire contents of the can into a small pot and simmer on medium heat while using a whisk or fork to combine. Once combined, pour the mixture into a storage vessel, measure out your required amount and use the rest to pour over the porridge or in a smoothie or over granola!

  • Maple syrup to taste (I used 1-2 tbsp.)
  • 1/2 tsp. cardamom (you can sub cinnamon or vanilla)
  • Pinch of pink salt

Roasted Figs

  • 8-10 dried figs (I used both blonde and mission varieties)
  • 1/2 tsp. coconut oil
  • 1 tbsp. maple syrup


  • Spinkel of toasted slivered almonds
  • Dollop of coconut yogurt (or sub any type of plant-based yogurt or even coconut cream, aka a bit of the solids from the coconut milk can)
  • Handful of blueberries
  • Splash of coconut milk
  • Sprinkle of cardamom and pink salt


Preheat your oven to 375*F. Add quinoa, coconut milk, maple syrup, cardamom and salt to a small pot off the heat and stir to combine. Simmer on medium heat for about 15 minutes or until the quinoa is tender and fragrant, stirring every few minutes. The quinoa should absorb most of the coconut milk without being overly dry, if it dried out too soon, add more liquid.

While the quinoa is cooking, remove the stems from the dried figs and slice them in half so that the seeds are exposed. You can also use fresh figs if they are in season although the roasting time will be longer. Add the figs to a silpat or parchment lined baking sheet. Massage them with coconut oil and maple syrup and cook in the over for 10-12 minutes until they are plump, fragrant and caramelized.

NOTE: Allow the figs cool for at least 5 minutes before plating so the sugars have a chance to harden, otherwise they might have a "tacky" texture.

Add the cooked quinoa into two bowls and top with the roasted figs and all other desired toppings. 




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