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Quinoa Superfood Breakfast Skillet

Garnish with some fresh chopped mint leaves and enjoy.


  • 2 cups cooked quinoa
  • 1 lemon (juice)
  • Pinch of salt
  • 1 cup light coconut milk
  • 2 bananas
  • 1 cup berries (1/2 cup of two kinds)
  • 1/3 cup walnuts
  • 1/2 tbsp chia seeds
  • 1 tsp vanilla
  • 1-2 tbsp maple syrup
  • Maca Powder (optional)
  • Chopped mint (for garnish)


Having leftover quinoa to use in this recipe makes it even easier, but if you’re making it fresh, do that first. The recipe calls for about 2 cups of fluffy quinoa, which means you’ll need to start out with 1 cup of dry quinoa and 2 cups of water.

With the quinoa ready, add it to a large skillet along with a pinch of salt and some lemon juice. Then add the coconut milk and banana (cut into rounds). Turn the heat to medium-low and give these ingredients about 5 minutes to simmer, stirring occasionally.

Note: If you want to make a lower-calorie option, you can use any non-dairy milk but it won’t be nearly as creamy.

Next, add all the remaining ingredients (minus the mint) and give it another 5 minutes until most of the coconut milk is absorbed, and everything is blending together beautifully. Garnish with some fresh chopped mint leaves and enjoy!

Recipe by One Ingrideint Chef