Vanilla Coconut Quinoa Porridge

As much as I love oats sometimes is definitely nice to mix it up a bit and use other grains. We all know by now how good quinoa is for us (a complete source of protein, higher in fibre than most grains, source of prebiotics) so it’s great to find different way to incorporate it into our diets. I love using tinned coconut milk and coconut yogurt as it adds so much creaminess to a grain that otherwise tend to be quite dry. Please don’t skip on the toppings, I love topping it with figs, berries and almond butter for extra sweetness and texture.

Serves 1


½ cup of quinoa

1 cup of coconut milk – I used the tinned one

A handful of raisin or sultanas

1 tablespoon of One Earth Vanilla Zilla

3 tablespoons of coconut yogurt

1 tablespoon of chia seeds (optional)

1 tablespoon of maple syrup (optional)

Optional Toppings:

Fresh berries or other fruit of your choice

Nut butter

Bee pollen

The night before you are making this porridge make sure to soak the quinoa in plenty of water. This way it will take less time to cook and it will take away that subtle bitter taste that quinoa sometimes has.

Place the quinoa and the coconut milk in a medium pan and bring it to a boil. Turn the heat right down and add in the raisins, maple syrup (if using) and the chia seeds. Put the lid on and cook the quinoa on a very low heat until all the liquid has been absorbed and the quinoa is mushy and a bit gloopy. You almost want to overcook the quinoa to obtain a creamier effect. Add more coconut milk if needed and keep cooking if you find it too dry.

Once ready stir in the coconut yogurt and the One Earth Vanilla Zilla. Serve immediately with the toppings of your choice.






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