Breakfast bowl with coconut quinoa & stewed rhubarb
This breakfast is light yet grounding, a beautiful balance of creamy coconut quinoa, tangy stewed rhubarb, and fresh seasonal fruit. It’s packed with fibre, gentle on digestion, and naturally energising. Quinoa provides plant protein and sustained energy, while the rhubarb and berries support digestion and skin health. Coconut adds healthy fats for satiety and glow.
For the coconut quinoa:
- ½ cup quinoa, rinsed
- 1 cup coconut milk (or half coconut, half water)
- ½ teaspoon vanilla extract
- Pinch of sea salt
For the stewed rhubarb:
- 2 rhubarb stalks, chopped
- 1 tablespoon maple syrup
- Zest of ½ orange
- Splash of water
Toppings:
- Sliced strawberries
- Kiwi or mandarin segments
- Toasted coconut flakes
- Chia seeds or hemp seeds
- Fresh mint leaves
- Cook the quinoa: In a small pot, combine quinoa, coconut milk, vanilla, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes until fluffy and creamy.
- Stew the rhubarb: In a separate pan, combine rhubarb, maple syrup, orange zest, and water. Simmer gently for 5–7 minutes until soft but still vibrant.
- Assemble: Spoon coconut quinoa into a bowl. Top with stewed rhubarb, fresh fruit, seeds, and coconut flakes. Garnish with mint.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
