This recipe was created when I had leftover quinoa from the night before and decided to use it to make a warm breakfast. It has since become a weekly staple that I look forward to. Packed with superfoods, I call it the breakfast of champions and is a great way to start the day!

Warm Quinoa Porridge with Fresh Fruit and Toasted Coconut

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Leftover quinoa gently cooked with almond milk, coconut and cinnamon, topped with fresh fruit and a drizzle of honey...

Author: Shalu

Recipe type: Breakfast

Cuisine: Western

Serves: 1 serving

Ingredients

• ¼ cup quinoa
• ½ cup water
• ¼ cup almond milk
• 1 Tbsp coconut milk plus extra for drizzling on top
• ¼ tsp coconut sugar or brown sugar
• Small piece of cinnamon stick
• ⅛ tsp vanilla extract (or scrape the inside of a vanilla bean)
• 1 Tbsp dried sultanas
• 1 tso chia seeds
• 1 Tbsp fresh grated coconut, lightly toasted
• 1 Tbsp sliced almonds (or any nuts), lightly toasted
• 1 Tbsp local honey
• ¼ cup seasonal fruit, diced (mango/banana/papaya etc)

Instructions

1. To make quinoa, first rinse under running water in a sieve.
2. Transfer to a small saucepan, add ½ cup water and simmer on low heat, covered, until quinoa is soft and fluffy, about 7-10 minutes. Turn off heat and leave to stand with the lid on for 5 minutes. (skip this step if you have leftover quinoa)
3. Remove lid and add almond milk, coconut milk, sugar, cinnamon stick and vanilla.
4. Simmer on low heat for approximately 5 minutes until some liquid has dried up and quinoa is soft.
5. Add dried sultanas, chia seeds, half of the toasted coconut and nuts and stir until evenly incorporated.
6. Add some water if necessary to get desired consistency.
7. Turn off heat and transfer quinoa to a bowl.
8. Drizzle coconut milk and honey on top.
9. Top with fresh fruit and garnish with remaining grated coconut and nuts.
10. Serve warm.

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