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Quinoa Porridge

A breakfast bowl base that's filling but not too heavy
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Course Breakfast
Servings 3


  • 1 cup White Quinoa rinsed well
  • 1 1/2 cups Coconut Milk about 1 x 15 oz can, full-fat or lite
  • 1/2 cup Water
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Cinnamon ground
  • 2 tsp Honey or Maple Syrup


  • In a saucepan over high heat, combine the quinoa, 1 cup of the coconut milk, water, vanilla and cinnamon. Bring to a boil, then reduce the heat to low, cover the pan and simmer until most of the liquid is absorbed and the quinoa is tender (about 12 minutes).
  • Remove from the heat. Stir in honey and the remaining 1/2 cup coconut milk.
  • Serve warm in bowls with your toppings/mix-ins of choice.


  • For meal-prep in advance: store in glass containers or baggies for future breakfasts (<7 week in fridge, <6 months in freezer). Leftover quinoa heats up easily and tastes just as good.
  • Rinsing the quinoa is key for reducing the bitter, earthy texture quinoa can sometimes have.
  • Only have red or tricolor quinoa? The darker quinoa varieties tend to have a more earthy taste. You can certainly use them, but you may not get the light, sweet “breakfasty” flavor we’re aiming for.
  • No coconut milk? Try another liquid (soy milk, almond milk, cashew milk)
  • Only have lite coconut milk? That’s fine, it still works! I recommend full-fat because it’s more satisfying and will keep you fuller for longer.
  • No honey or maple syrup? White sugar, brown sugar, or agave syrup would all work. Alternatively, you could use stevia (just a few drops).
Recipe is adapted from Williams Sonoma
Keyword breakfast quinoa, coconut quinoa, quinoa for breakfast, quinoa porridge