Breakfast Quinoa
Serves: 1
  • ½ cup quinoa
  • ½ cup almond milk (more if you like it a bit milky)
  • ½ cup berries
  • 2 teaspoons maple syrup (or more/less to taste)
  • 1 Tablespoon almonds, roughly chopped
  • Shredded coconut
  1. Rinse the quinoa, and then put in a saucepan with the almond milk and let it simmer away. You can add your berries at this time too if they are frozen and you want to cook them at the same time, although I didn't want everything to turn purple, so I just lightly dry fried them in a frypan until they were warmed through.
  2. Toast your almonds for a few moments too (put them in a frypan with no oil or anything and lightly fry them until they go a little golden or you can start to smell the aroma).
  3. The quinoa is ready when you can really see the outer ring on each grain. About this time, most of the almond milk should have also evaporated.
  4. Serve the quinoa, topped with the blueberries, maple syrup, coconut and almonds.
Recipe by Robyn Birkin | Infertility Life Coach and Mind Body Practitioner at