Coconut Quinoa

This recipe is sugar and fruit free with exception of a small amount of coconut. Getting accustomed to a less sweet breakfast is a great way to decrease sugar intake throughout the day. This bowl is full of satisfying protein. Ginger is great for boosting immunity and adding digestive fire. Turmeric is a powerful anti-inflammatory and gives this dish a beautiful yellow color, reminiscent of scrambled eggs. The coconut is a tropical addition that adds healthy fat and flavor complexity. If you want to add fruit, try fresh pineapple.

  • 1 cup cooked quinoa (page 118)
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon coconut butter (optional)
  • 1⁄4 cup almonds, chopped
  • 2 tablespoons shredded coconut
  • Pinch of sea salt
  • In a saucepan on low heat, warm all ingredients together for approximately 1 minute until

    the coconut butter has melted and the flavors are well combined.

  • Serves 2

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