This coconut quinoa porridge is a twist on your standard oatmeal. Served with fresh figgs, raspberries, and shredded coconut on top it’s the perfect summer breakfast. In winter, you can eat it while it’s still hot, with some blueberry or apple compote, or even with some pumpkin and pecans. Either way, it’s tasty, filling but not too heavy, and gluten-free.
If you don’t have a lot of time in the morning, it’s a great breakfast to make ahead. Store the porridge in the frigde, and warm it up when you need it. Or enjoy it chilled the following days.
In my opinion, there is no sugar or other sweetner needed. Coconut milk itself is sweet enough, especially in combination with the figgs and raspberries. But if you are bit of a sweet tooth, you can add some honey or to make it vegan, add some maple syrup.
Coconut Quinoa Porridge
Quinoa makes a delicious gluten-free alternative to oatmeal for breakfast. Cooked in coconut milk and topped with fresh figgs, raspberries, and shredded coconut it's a really satisfying and high protein morning meal.
- 100 g quinoa
- 250 ml coconut milk
- 1/2 tsp cinnamon
- 2 figgs
- 50 g raspberries
- 30 g shredded coconut
- Step 1 Combine the quinoa, coconut milk, and cinnamon in a saucepan over medium heat. Bring to a boil, then lower the heat, cover the pan and let it simmer for about 15 minutes, until most of the liquid is absorbed, and the quinoa should be tender. Add some more coconut milk or water if it gets too dry. Remove from the heat and let it cool off a bit.
- Step 2 To serve, spoon the coconut quinoa porridge into bowls, you can add some honey if you like it a bit sweeter. Top with fresh figgs, raspberries, and shredded coconut.