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Berry Vanilla Quinoa Bowl

July 23, 2016

Berry Quinoa Bowl with Roasted Coconut and Slivered Almonds-35Berry Vanilla Quinoa Bowl //

Hello, friends! It sure has been a long time since Nicole and I have posted a recipe here on our sweet blog! We’ve missed you all… and are excited to be back in our creative space! 

So, my family and I recently took a summer road trip to Colorado. Driving from Southern California was going to be quite a long time in the car for our four kids — so we decided to spend one night outside of Zion National Park in Utah. (What a grand adventure that turned out to be! In fact, it was so amazing, that I think I will do a separate post on our travels sometime in the near future.) While staying in the darling town of Springdale, my husband found the most wonderful coffee shop with tasty organic treats for breakfast. He picked up a quinoa breakfast bowl, which I’ve been craving ever since!

This Berry Vanilla Quinoa Bowl was inspired by the one we shared this summer! It’s simple to make, healthy, and insanely delicious! 

Berry Quinoa Bowl with Roasted Coconut and Slivered Almonds-18

Just like making your favorite batch of soup… this quinoa breakfast bowl allows you the freedom to add a pinch of this, a little of that, and whatever fresh fruit, nuts, or seeds you have on hand. The key to making it extra decadent, is infusing the quinoa with hints of vanilla and topping it with a drizzle of pure maple syrup.

Berry Quinoa Bowl with Roasted Coconut and Slivered Almonds-15

For this particular variation, I topped my prepared quinoa with fresh blueberries, sweet blackberries, roasted coconut, and slivered almonds. I then poured a drizzle of pure maple syrup with a splash of vanilla almond milk, to sweeten things up naturally… and to keep it moist. The end result was absolutely scrumptious! My four kids even approved!;)

Berry Quinoa Bowl with Roasted Coconut and Slivered Almonds-26

TIP // Quinoa will stay fresh in your fridge for up to a week. I recommend placing the cooked quinoa in individual mason jars with lids. This will create a quick, on-the-go, healthy breakfast option for you and the kids! Simply mix in your favorite toppings and enjoy! 

Berry Quinoa Bowl with Roasted Coconut and Slivered Almonds-32

Print Recipe

Berry Vanilla Quinoa Bowl

This Berry Vanilla Quinoa Breakfast Bowl is infused with hints of vanilla and topped with fresh seasonal berries, roasted coconut, slivered almonds, a splash of almond milk, and a drizzle of pure maple syrup. Not only is it irresistibly delicious, but is a clean and healthy way to start the day! It's also kid approved!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Servings: 4
Author: Simply Happenstance

Ingredients

  • QUINOA:
  • 1 cup uncooked quinoa
  • 2 cups unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract or sliced vanilla bean
  • pinch of sea salt
  • TOPPINGS:
  • fresh berries I used blueberries & blackberries
  • roasted coconut I used these
  • slivered almonds
  • splash of unsweetened vanilla almond milk
  • pure maple syrup

Instructions

  • Rinse and drain the quinoa.
  • Place the quinoa in a medium-sized saucepan. Add the almond milk, vanilla extract (or vanilla bean split), and a pinch of salt. Bring to a high simmer, cover, and reduce heat to a low simmer for 15 minutes.
  • After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the almond milk is absorbed and the quinoa is cooked. (If you used the vanilla bean -- remove now and discard.) Depending on how you like the consistency and flavor -- stir in a splash of almond milk (to increase moisture), and some maple syrup to sweeten (if desired).
  • Scoop the quinoa into four bowls. Top with rinsed berries, roasted coconut, and slivered almonds. Serve with a splash of vanilla almond milk poured on top and a drizzle of pure maple syrup.

Notes

- This dish can be served chilled or warm. To serve chilled, simply place the cooked quinoa in the refrigerator for at least 30 minutes before topping with fruit, nuts, etc.
- The cooked quinoa can be stored in the refrigerator for 4-5 days. Serve at room temperature or heat it as you're ready to serve. If it's dry, simply add some more almond milk until you reach a consistency you're happy with.
- Get creative and add any seasonal fruit you like. Other optional toppings are: chia seeds, almond butter (or other nut butters), raw honey, cocoa nibs or chocolate chips, and crunchy granola.

 

Berry Quinoa Bowl with Roasted Coconut and Slivered Almonds-36

I hope you enjoy the recipe, friends! Let us know in the comments how you like to prepare your breakfast bowls!

For more of our favorite healthy breakfast bowl ideas, see these recipes from our archives: 

  • Vanilla Chia Seed Pudding

vanilla chia seed pudding {recipe via simplyhappenstance.com}

  • Energizing Smoothie Bowl

energizing smoothie bowl

  • Breakfast Power Bowl

Gluten-Free Breakfast Power Bowl || Simply Happenstance

  • Apple Pie Breakfast Bowl

Apple Pie Breakfast Bowl - a thick vanilla chia seed pudding topped with fall favorites!

sarasignature3 copy

Filed Under: food, Food

Vanilla Spice Donuts With Maple Glaze

October 21, 2014

Halloween inspired with fall flavors, Vanilla Spice Donuts with Maple Glaze:: Vanilla Spice Donuts With Maple Glaze ::

Who doesn’t love a warm glazed donut? These Vanilla Spice Donuts With Maple Glaze are tasty and full of fall flavors with a hint of Halloween wrapped into one.  Both kids and adults alike love donuts .  I think donuts bring along a sentiment of childhood in all of us.  I remember going to Winchell’s as a kid on a special occasion and being able to pick out the largest apple fritter with a little carton of milk.  I loved that! 

Today, my kids love going to get donuts.  I have over the years built some sentiment into their childhood with us going to get a donut on Sunday morning.  Sometimes, we bike to the store, or walk, either way it’s time with my kids that I have enjoyed.  It gives us an activity to do as my husband is often scheduled to work on family day, Sunday. This particular Sunday, the kids had asked for donuts and I decided it was time to make a homemade version of a simple frosted donut.  These Vanilla Spice Donuts With Maple Glaze are kid friendly and adult approved, oh yeah did I mention, they are baked and not fried. [Read more…]

Filed Under: Food

The Perfect Dutch Baby

October 2, 2014

Dutch Baby {simplyhappenstance.com} #dutchbaby #breakfast:: The Perfect Dutch Baby ::

I may need an intervention! I recently made my first ever Dutch Baby {which is sometimes called a German Pancake, a Bismarck, or a Dutch Puff}.  I’ve since made a few more batches, using my new favorite cast iron skillet. I may be addicted, friends! I love the simplicity of the ingredients, and how you can easily change the taste by the toppings you choose.  I also love the flavor and texture! It reminds me of a mix between a pancake, crepe, and an omelet. {Is that strange?! I promise it’s utterly delicious!} The edges end up golden brown in color, and slightly chewy/crispy {sort of omelet-like}, while the inside of the Dutch Baby becomes an almost custard-like consistency. It’s hard to put into words — but trust me, it’s crazy good! 

The first Dutch Baby I made, I topped with a sprinkling of powdered sugar and a drizzle of raw honey. I dressed the second batch with a dusting of powdered sugar, and fresh blueberries {pictured}. The third batch I made, I simply dipped each bite into a bath of  pure maple syrup! I’ve yet to try a hint of fresh squeezed lemon and butter, but I’ve been told it’s a favorite among many! [Read more…]

Filed Under: Food

Vanilla Chia Seed Pudding

September 4, 2014

vanilla chia seed pudding:: Vanilla Chia Seed Pudding :: 

So… I’m on a healthy recipe kick this week on the blog! Could you tell? I made this Vanilla Chia Seed Pudding for the first time last week, and absolutely LOVED it! I’ve made a few chia pudding recipes in the past, but none were successful until this recipe. I have a few tips for you that should make it thicken nicely and come out with a pudding-like consistency. I think this would be lovely as a healthier dessert, but honestly… I’ll be eating it for breakfast! There are no refined sugars in this lovely dish – just a little pure maple syrup to sweeten things up! 

I actually plan on making this pudding again tonight, in preparation for my son Ryan’s 10th Birthday on Friday! Since the poor guy has to go to school, I thought he could at least start his day on a tasty note! {Little does he know that we are also surprising him with a fun family getaway for the weekend, as well!}

vanilla chia seed pudding

[Read more…]

Filed Under: Food

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About

bioSara and Nicole are sorority sisters that simply “happened” to end up in the same small town. They have many things in common, which have set the tone of their blog. They hope that you will join them in their journey of motherhood, dreams that may be, the daily life, and their passion for cooking, yoga, fashion, and design!

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