PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
A warm, slightly sweet and earthy quinoa bowl is perfect for a special occasion like Mother’s Day or any day. Smooth coconut milk, sweet blueberries, cherry preserves and lemon give this recipe pops of flavor.
This is my new favorite thing. It’s like a warm, slightly sweet, healthy-ish and comforting quinoa cereal that’s bound to fill your belly with happiness! And tell me this…how many of you plan to “surprise” mom with breakfast in bed on Mother’s Day? I put surprise in quotations because we all know mom is expecting it right?!
I promise this will make moms day if you bring her a warm bowl of this Coconut Cherry Blueberry Quinoa. You know what makes this recipe so special? The Bonne Maman Cherry Preserves swirled right into the mix. 
It gives this dish juuuuust the right amount of sweetness while still keeping that earthly feel. So go ahead, grab a few of these simple ingredients and please make your mother some breakfast. She deserves it.
Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Warm Coconut and Fruit Breakfast Quinoa
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
A comforting and flavorful breakfast quinoa bowl, perfect for Mothers Day brunch or a weekend treat. Sweet blueberries and cherry preserves add a delightful touch.
Ingredients
- 1 cups (237 ml) coconut milk
- 0.5 cups (118 ml) uncooked quinoa
- pinch of salt
- 1 tsp pure maple syrup
- 1 tbsp Bonne Maman Cherry Preserves
- 0.5 tsp lemon zest
- 0.5 cups (118 ml) blueberries
Instructions
- Add the coconut milk to a saucepan and bring to a boil.
- Add the quinoa, stir with a fork, and let it boil gently for 5 minutes.
- Turn off the heat, cover, and let it sit for 20 minutes.
- Fluff with a fork.
- Stir in a pinch of salt, maple syrup, preserves, and lemon zest.
- Fold in blueberries and serve.
Notes
- For a richer flavor, toast the quinoa in a dry pan for 2-3 minutes before cooking.
- If you don’t have cherry preserves, use another fruit jam or a drizzle of honey instead.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20
- Sodium: 100
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
Frequently Asked Questions
Can I use a different type of milk instead of coconut milk?
Yes, you can substitute almond milk or oat milk for coconut milk, but keep in mind that it will alter the flavor profile of the dish.
How do I incorporate the Bonne Maman Cherry Preserves into the quinoa?
Simply swirl the cherry preserves into the cooked quinoa after adding the coconut milk, allowing it to blend and create a sweet taste throughout.
What type of quinoa works best for this recipe?
You can use either white or red quinoa; both will work well, but white quinoa tends to have a slightly milder flavor.
