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Quinoa is great for breakfast, lunch or dinner.  Here, I have turned it into a healthy fat and superfood-boosted chocolate & almond butter breakfast porridge!  It can be made ahead for a quick morning meal and served hot or cold.

This recipe makes 4 servings.


  • 1/2 cup uncooked gluten-free quinoa
  • 1 cup canned organic coconut milk (I used full-fat)
  • 4 Tbsp almond butter
  • 2 Tbsp chia seeds
  • 2-3 Tbsp raw cacao powder
  • 2 tsp maca powder (optional)
  • 2 Tbsp shelled gluten-free hemp seeds 
  • 2 Tbsp gluten-free flaxseed meal
  • 1 tsp pure vanilla extract
  • small amount unsweetened almond milk as needed (for desired consistency)
  • pure stevia, maple syrup, or raw honey (nonvegan) to sweeten as desired
  • optional toppings: fresh or dried fruit and nuts, puffed quinoa, cacao nibs, unsweetened shredded coconut


  1. Wash the quinoa.  To do this, place the quinoa in a fine-mesh strainer sitting in a bowl.  Cover with water and gently rub the grains together with your hands for 30 seconds.  Rinse and drain.  Repeat this process 2 more times.
  2. Combine the quinoa and coconut milk in a medium saucepan and bring to a gentle boil.
  3. Reduce heat to low, stir-in almond butter, chia seeds, cacao and maca.  Cover and simmer for 10 to 15 minutes with occasional stirring until most of the liquid has been absorbed.
  4. Remove from heat and stir-in hemp seeds, flaxseed meal, and vanilla.  Add additional almond milk as needed to achieve desired consistency.  Sweeten to taste.

Serve with your favourite toppings.  Here, I have added dried pineapple, puffed quinoa, almonds and cacao nibs.  Alternatively, Almond Butter Cup Quinoa can be stored in the fridge for up to 5 days and enjoyed cold or reheated before serving.