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Coconut Lime Quinoa Breakfast Bowl

Author: Molly Patrick of Clean Food Dirty Girl


For the Quinoa

  • 1 cup dry quinoa
  • 2 cups water

For the Toasted Coconut

  • 1 cup of coconut

The rest of your toppings

  • Banana slices
  • Chopped pecans
  • Fresh almond milk
  • 100% pure maple syrup
  • Squeeze of lime


Make the Quinoa

  • 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.


  • 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.


You can add as much or as little as you want of each topping. Play around and have fun you sexy hippie beast, you.