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My attempts to eat a healthy breakfast are often cyclical and depend on my ability to be organized and think ahead. Sounds easy enough, but somehow not at the top of my priorities of the mundane day-to-day activities. I found this recipe on Monday, made a big batch on Monday night and I have been loving it every morning. I have been adding a little honey, cinnamon and sliced bananas and it makes breakfast easy and healthy. Simple = more sleep.

  • 1 tablespoon virgin coconut oil
  • cups quinoa, rinsed well
  • 1 13.5-oz. can unsweetened coconut milk
  • 1 teaspoon kosher salt

Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and 1½ cups water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Let sit 10 minutes. Fluff with a fork.

I had to share because this has really been starting my days off right and it’s super flavorful and filling.

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