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Breakfast Quinoa Recipe

  • By Bethany Mavis
  • Published May 6, 2014

Start your mornings off with this wonder grain cooked to sweet perfection.

Breakfast Quinoa

Start your mornings off with this wonder grain cooked to sweet perfection.

Ingredients
1 cup red quinoa
1 cup unsweetened coconut milk
2 tsp coconut powder
2 tsp vanilla powder
Sea salt
Unsalted butter

Instructions
Add quinoa to 2 cups of water, and bring to a boil in a medium-size pot. The second it starts to boil, cover with a lid and turn down the flame to as low as it will go. Cook for 15 minutes, then remove from heat and let sit for five minutes. Then move it to a bowl or container. In a medium-size pot, bring coconut milk, coconut powder, vanilla powder and a pinch of sea salt to a boil. Stir in ¾ cup of the cooked quinoa to the boiling milk then serve. Enjoy the hot breakfast quinoa topped with a pad of unsalted butter and your favorite fruit, such as blueberries and bananas, and sweeten as desired.

RELATED RECIPE: Quinoa Pilaf With Strawberries

Meet the Triathlete-Chef

Los Angeles-based events chef James Carson would say that cooking found him. His first job was as a dishwasher, and he inevitably started cooking and found he had a natural talent, which he honed by working in several restaurants. Carson, who now cooks for private clients and special events, started racing triathlon more than 20 years ago, but moving to SoCal a few years ago renewed his interest in the sport. He trains with well-known swim coach Gerry Rodrigues’ Tower26 group, and, since he loves mountain biking, naturally gravitated toward off-road triathlon. His favorite course is XTERRA Lake Tahoe—“that mountain bike course is no joke,” he says. His future triathlon goals include being invited to race the XTERRA U.S. Championship in Utah, and qualifying for and racing the XTERRA World Championship in Maui.

To see a video of chef James Carson cooking his breakfast quinoa, visit Triathlete.com/breakfastquinoa. You can also follow his cooking adventures at Cooksrag.com.

Are you a triathlete who’s also a chef? Email fuel@competitorgroup.com and you could be featured in the magazine.

More “TriathlEats” recipes.

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Bethany Mavis

Bethany Mavis

Bethany Mavis is the associate editor for Triathlete and Inside Triathlon magazines. She received her B.A. in journalism from Point Loma Nazarene University and is a multiple half-marathon finisher.

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