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

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