Joy the Baker

Breakfast Quinoa with toasted coconut, almonds, and fresh mango

April 11, 2011


Good morning!

I made us breakfast.

There’s not an ounce of butter in it.  Clearly I’m not feeling myself.

Grains and applesauce and fruit and nuts.  Delicious.  Wholesome.  True.

We’ll eat it and feel utterly contented.  Then we’ll have butter for lunch.  Let’s be real.


My new friend Natalie came to my house for wine and cobbler.  No biggie.

Among the many side-splitting words that came out of her mouth that evening were “breakfast” and “quinoa”.  Yes.  Perfect.

That Natalie mixes applesauce into her breakfast quinoa is only further evidence that she is rad, and I have excellent taste in new friends.

Don’t you love quinoa?  Quinoa is a grain  a seed full of magic.  It’s a complete protein… and it’s a plant!  Quinoa is full of amino acids and proteins… the sorts of things that our bodies love.  For breakfast with nuts and fruit?  Amazing.  So healthy.

Look at us putting our healthy pants on.  Just supreme.


Consider this post as more of a suggestion.

Sure, there’s a recipe to follow, but you can load this quinoa up with any fruit, nut, or milk you like.

It’s your breakfast… I certainly don’t mean to impose.

Breakfast Quinoa with toasted coconut, almonds and fresh mango

Thanks, Natalie.  You’re a gemstone.

Makes enough for 2 breakfasts

Print this Recipe!

1 cup red or yellow quinoa (or a mix!)

2 cups water

pinch of salt

2 tablespoons applesauce

2 tablespoons shredded coconut (sweetened or unsweetened)

4 tablespoons slivered almonds

1/2 to 1 cup fresh mango chunks

milk to taste

brown sugar to taste

Place a rack in the center of the oven and preheat to 375 degrees F.  Line a baking sheet with parchment paper and spread coconut in a single layer across the sheet.  Toast the coconut.  Keep a close eye on the coconut, it could burn quickly.  Coconut will be browned and fragrant after about 6 minutes.  Remove from the oven and place in a small bowl.  Place almonds on the baking sheet.  Toast almonds for about 6 to 10 minutes, until browned and fragrant.  Remove from the oven and allow to cool in a small bowl.

Rinse dry quinoa.  Place quinoa, salt, and water in a medium pot.  Bring to a boil over medium heat.   Simmer the quinoa until all of the water is absorbed.  Stir occasionally.  Turn off the flame and allow quinoa to cool slightly.

In a bowl, combine a heaping spoonful of quinoa, applesauce,  a sprinkling of almonds and coconut, a generous helping of fresh mango, a sprinkling of sugar and a splash of milk.  Enjoy.  It’s breakfast.

129 Comments Add A Comment

  • Quinoa is great for breakfast. I’ve made mine with almond milk instead of water and it gives the quinoa a maple flavor! Yummy

  • This looks great, despite the lack of butter. I’m very boring in my breakfast choices (I have pretty much the same thing every day) and very boring in my choices of grains (pretty much just oats, wheat, rice and barley). I have got to try quinoa though. It really does look wonderful. Even without butter! :)

  • THIS must be a sign! Because a few minutes ago–not even 7 AM yet–I was lying in my bed listening to country music and trying to figure out how weird it would be if I brought my Computer teacher a mango. (I bring people mangoes when I like them.) I’m totally taking this as a sign! Weeeeee!

  • Oh buddy, I love me some quinoa. Quinoa and I have become besties lately, especially since I’m training for my first marathon. It’s one of the few foods that prevents that pass-y out-y feeling for me during long runs when your body is screaming “WHAT ARE YOU DOING TO ME, YOU CRAZY IDIOT?!” Anywaaay, I also shake it up sometimes with bulghur or a combo of the two. Oh, now that’s just crazy talk.

  • Love the stuff – but hadn’t thought about it for breakfast. With the hot weather setting in here (bye bye porridge) and the alphonso mango season nearly upon us, this is in poll position for becoming my breakfast of choice for the next few months. Thanks for the inspiration Joy.

  • This is perfect timing because I have to substitute quinoa for oatmeal during Passover. I love the addition of mango!

  • Oooh! I’m definitely making it this week. It is so….. different and revolutionary compared to Tiramisu or chocolate-coffee-coconut cake for breakfast. must try.

    Do you think uncooked quinoa will go well in homemade granola?

  • i have no idea what quinoa is but that is a delicious looking breakfast!!!

  • I’ve struggled with breakfast quinoa in the past – but this looks as though it might persuade me yet…thanks for sharing!

  • Quinoa is one of those things that’s always seemed a little bit scary but maybe I should overcome my fear and dive right in.

  • Mmm, I was just contemplating breakfast quinoa the other day. I love the way it crunches, plus it’s gluten-free! (not that I am…)

    Natalie shares a name with my two year old niece. Bonus points.

  • Quinoa oh Quinoa! It’s my go-to breakfast besides oatmeal. The addition of mango and coconut makes it so tropical and summery – I love it! I think I will be trying it sometime next week, after my new shipment of quinoa arrives.

  • i’m taking this suggestion & running with it. now to buy quinoa!

  • Great start to the day! You could add flax seeds for omega-3, but that would become too healthy:) On the other hand I read that eating fatty food (like the big English breakfast) in the morning is good for you – it increases metabolism and reduces chances of cravings later in the day.

  • That looks absolutely amazing! I really enjoy reading your blog (as well as looking at your photos)…

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