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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.

Ingredients for 4 servings:

  • 1/2 cup uncooked gluten-free quinoa

  • 1 can (1.5 cups) organic coconut milk (I used full-fat)

  • 4 Tbsp almond butter

  • 2 Tbsp chia seeds

  • 2 to 3 Tbsp raw cacao powder

  • 2 tsp maca powder (optional)

  • 1 tsp pure vanilla extract

  • small amount unsweetened almond milk as needed, adjusted to desired consistency

  • Lakanto monkfruit sweetener, pure stevia, maple syrup, raw honey (nonvegan), or sweetener of choice, adjusted to taste

  • optional toppings: fresh or dried fruit and nuts, puffed quinoa, cacao nibs, unsweetened shredded coconut, or toppings of choice


  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, add almond butter, chia seeds, cacao and maca, and stir to combine. Cover and simmer for 10 to 15 minutes with occasional stirring. Add additional almond milk as needed to achieve desired consistency.

  4. Remove from heat and stir in vanilla. 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.