Place the water and the quinoa in a pan and bring to a boil.
Turn heat to medium / low and simmer for 20 minutes until the water has absorbed and the quinoa is fluffy.
Toast the Coconut
Heat a cast iron skillet over medium / low heat for several minutes.
Add 1 cup of coconut in an even layer in the pan (you can use dried coconut flakes or shredded dried coconut).
Cook on medium / low for 5 minutes, stirring frequently. When coconut is brown, transfer to a bowl. Add however much you would like to your breakfast bowl and store the rest for another time.
Assemble
Place a portion of quinoa in a bowl and top with toasted coconut, banana, pecans, almond milk, maple syrup and a squeeze of lime.
Mix together and enjoy.
Notes
You can add as much or as little as you want of each topping. Play around and have fun you sexy hippie beast, you.