Blackberry Coconut Quinoa Pudding

Blackberry Coconut Quinoa Pudding

Craving a mouth-watering, metabolism-boosting, ready-to-go breakfast for the week?  I totally hear you. As my career gets busier and busier, I’m finding myself in need of fast, macro-balanced breakfasts that I can make in bulk for the week and grab and go in the morning.  Blackberry Coconut Quinoa Pudding is naturally gluten free and full of complete protein (ie. contains all of the amino acids your body needs) thanks to nutty quinoa and chia seeds (aka. little powerhouses of protein, fiber, omegas and calcium.)  If you want extra protein, add some hemp seeds on top.  Blackberries are sweet and tart and are loaded in anti-aging, disease-fighting antioxidants. Plus they turn the pudding a cool shade of pink ha! A touch of orange zest and vanilla makes this breakfast just a little fancy.  Love this recipe? Please let me know in the comments and share the recipe love 🙂

Blackberry Coconut Quinoa Pudding

Makes about 4 servings (about 1 1/4 cups each)
  • 4 cups unsweetened coconut milk (I like “So Delicious” brand in the carton)
  • 1 tablespoon pure vanilla extract
  • Pinch sea salt
  • 3 tablespoons pure maple syrup (not the fake stuff)
  • 1 cup quinoa
  • 1 teaspoon orange zest (optional but delicious)
  • ¼ heaping cup chia seeds
  • 1 (10 to 12 ounce) bag of frozen blackberries, defrosted
  1. Bring the coconut milk, pure vanilla, sea salt, pure maple syrup, quinoa and orange zest to a simmer over medium heat.
  2. Cover and reduce heat.  Simmer very gently for 15 minutes. Taste the pudding. If it needs a touch more sweetness, add just a drizzle of additional maple syrup.
  3. Stir in chia seeds and scoop pudding into little mason jars or Tupperware.  Top with blackberries (I like adding a little of the juice from the defrosted blackberries too.)  Cover with lid.  Refrigerate for up to 4 days in individual, air tight mason jars or Tupperware (they stay fresher if you keep them in separate little containers with airtight lids).  Add a touch of coconut milk before eating, if you’d like.

This recipe has a good balance of protein, carbs and fat.  Because it contains only Vegan complete sources of protein (quinoa, chia), it’s naturally a little lower in protein.  It’s still a deliciously balanced breakfast or snack option.

  • Paula Graham
    Posted at 10:09h, 08 January Reply

    Hi Valerie – With it being a PFC balanced meal, do you make note if the recipes are acceptable for Detox, Ignite or the Thrive phase? I am starting out with this new lifestyle and want to rock Mark MacDonald’s PFC3.

    • Valerie Cogswell
      Posted at 14:48h, 08 January Reply

      Hey Paula! Thanks for reaching out!!! My recipes are for everyone (those following specific plans and those that are not) so I don’t add any phase information. They’re all balanced though (or they contain instructions at the bottom of every recipe on how to balance them) to help boost your metabolism. Hope this helps 🙂

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