A New Breakfast of Champions

I am always on the search for foods that keep me full and satisfied from breakfast to lunch. Morning is my most productive time, and I always found it embarrassing to be in a meeting and have my talking points punctuated by a stomach growl. This breakfast inspiration actually came from a vacation I took recently to Block Island, a super quaint island off of Rhode Island. A small café tucked away off the main street on the island, Persephone’s Kitchen was a little haven with thick cut toasts, smoothies, and lattes. But what was most exciting (food nerd alert) were the quinoa bowls. Quinoa for breakfast?! YES, it was delicious. The base of the bowl was warm coconut quinoa and was topped with cinnamon-ginger sweet potato, blueberries, pecans, and coconut cream. I knew I had to re-create it when I got home!

Quinoa has been touted as a super food, and I believe, rightfully so. ¾ of a cup of quinoa has 8 grams of protein, double that of brown rice and wheat. It is also a great source of antioxidants, fiber, and manganese. Quinoa has even more iron than a 4 oz piece of beef. The key to enjoying quinoa, in my opinion, is in cooking it correctly. I was not the biggest fan of this grain because I had been cooking it in water. It lacked pizzazz. Instead, it is much tastier cooked in chicken or vegetable stock for savory preparations or coconut milk for sweeter uses, like in this recipe.

Starting your morning with a protein packed, delicious breakfast will sustain you and enable you to focus on your morning to-dos.

Recipe (Makes 4 Servings)

1 large sweet potato

1 apple

1 tbs coconut oil

1 tsp pumpkin pie spice

1 cup quinoa

1 can coconut milk + ½ cup water

1 tsp vanilla

½ tsp salt

Sprinkle of cinnamon

¼ cup maple syrup

¼ cup raisins

¼ cup toasted coconut

¼ cup coconut cream

Walnuts, pecans, or nut butter to top (optional)


1. Pre-heat oven to 400 degrees Fahrenheit

2. Cut apple and sweet potato into bite sized chunks and toss with coconut oil and pumpkin pie spice

3. Roast apple and sweet potato in the oven for 10 minutes, stir, and finish roasting for another 10 minutes. Set aside

4. Prepare quinoa by adding 1 cup quinoa to a pot with the coconut milk, water, and salt. Bring to a boil and simmer for about 15 min or until all the liquid has been absorbed

5. Add vanilla and cinnamon to quinoa mixture and stir

6. Once quinoa is done, split quinoa into four bowls and top with apple and sweet potatoes. Add raisins, toasted coconut, maple syrup, and nuts (if using)

7. Finally, top off the bowl with a drizzle of coconut cream.

Cozy in a bowl!