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Coffee Coconut Quinoa Brulée [Vegan, Gluten-Free]

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Freshly brewed espresso, and coconut milk provide the flavoring for this quinoa breakfast, and a quick brulée on top completes the perfection! If coffee is your addiction, and coconut is your love, then you will appreciate this little gem of a breakfast, that feels and tastes like dessert – the perfect companion for my morning cup of joe. Protein-packed, and rich in fiber from the quinoa, it will keep you full till lunch even though it’s a tiny serving.

Coffee Coconut Quinoa Brulée [Vegan, Gluten-Free]

Calories

148

Serves

4

Cook Time

30

Ingredients

  • 1/2 cup quinoa
  • 3/4 cup coconut milk
  • 3/4 cup freshly brewed coffee
  • A dash of vanilla
  • A dash of coconut extract
  • 1-2 chopped dates
  • 2-3 tablespoons sugar for the brulée topping

Preparation

  1. Combine the freshly brewed coffee, and coconut milk in a small pot, and add the rinsed quinoa, the chopped date if using, a dash of vanilla extract, and optionally a dash of coconut extract.
  2. Bring to a boil, then reduce heat, and let the quinoa simmer for 15-20 minutes, until it’s cooked through and creamy. Add more coconut milk and coffee if needed.
  3. Distribute among 4 small and shallow dishes.
  4. Sprinkle about 1/2 tbs sugar on top of each, and using a brulée torch, quickly caramelize the sugar, until you get a crunchy thin crust.

Notes

Top with toasted coconut flakes, and some coconut cream for extra sweetness.

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AUTHOR & RECIPE DETAILS


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Wholesome, seasonal ingredients in simple, delicious meals. Viktoria Radichkova is a passionate health food lover, creative recipe developer, and food photographer at Viktoriastable.com. In her recipes, Viktoria focuses on combining real, wholesome and seasonal ingredients into simple, and delicious meals.


 

 

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