Coconut milk quinoa porridge

May 18, 2017 | Breakfast / Brunch | 0 comments

Supercharge your morning with high-protein quinoa and omega-3 rich chia seeds for a creamy breakfast bowl topped with seasonal fruit and seeds.


Serves 2

  • 100g of quinoa
  • 500ml of coconut milk (or could use any nut milk)
  • 1 tsp vanilla extract or one fresh vanilla pod (split and use the seeds inside)
  • 1 tbsp maple syrup or honey
  • 1 tsp cinnamon
  • 2 tbsp chia seeds
  • 2 tbsp shredded dried coconut
  • Handful of berries ie blueberries or raspberries
  • Handful of mixed seeds (optional) ie sunflower, pumpkin


  1. Rinse the quinoa and put in a saucepan.
  2. Add 350ml of coconut milk, and the maple syrup or honey.
  3. Cover and bring to a boil and then reduce to a simmer for 10 minutes.
  4. Add the remaining coconut milk, vanilla extract or seeds and the cinnamon.
  5. Leaving the lid off cook for another 3-4 minutes then add the coconut and chia seeds, mix well.
  6. Top with the berries and seeds if using.