Gluten-Free

Coconut & Quinoa Breakfast Porridge with Fresh Fruit

Trade your oats for quinoa, the perfect base for our coconut-laced breakfast porridge topped with nuts and berries or figs.

None
Laura Wright

Here’s another great breakfast idea: pumpkin pancakes!

Servings
4
Prep Time
10 min
Cook Time
15 min
Duration
25 min

Ingredients

  • 3/4 tsp extra-virgin coconut oil
  • 2 tsp ground cinnamon
  • 1 cup black quinoa, rinsed
  • 1 cup light coconut milk
  • 1 cup 2% milk
  • 1 tbsp pure maple syrup
  • 2 tbsp shredded unsweetened coconut
  • 2 tbsp chopped unsalted almonds
  • 1 cup fresh sliced strawberries or figs

Preparation

  1. In a medium saucepan on medium, heat oil. Add cinnamon, stirring constantly, until fragrant, about 1 minute. Add quinoa and stir until evenly coated. Add coconut milk and milk. Cover and bring to a boil, then remove lid and reduce to a simmer until milk has been absorbed, about 12 minutes. Add maple syrup and stir to combine.
  2. Divide porridge among 4 serving bowls. Top with shredded coconut, almonds and strawberries.

Nutrition Information

  • Serving Size 1/4 of quinoa porridge
  • Calories 300
  • Carbohydrate Content 40 g
  • Cholesterol Content 5 mg
  • Fat Content 12 g
  • Fiber Content 5 g
  • Protein Content 10 g
  • Saturated Fat Content 7 g
  • Sodium Content 0 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g