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Coconut quinoa is great gluten-free breakfast option.  Here, I have added hemp, flax and chia seeds for some extra protein, fibre, minerals, antioxidants, and healthy fats!  This porridge 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 cup canned organic coconut milk
  • 2 Tbsp shelled hemp seeds (gluten-free if needed)
  • 2 Tbsp gluten-free flaxseed meal
  • 2 Tbsp chia seeds
  • 1 tsp pure vanilla extract
  • pure stevia, honey (nonvegan) or maple syrup to sweeten as desired
  • optional toppings: fresh or dried fruit, nuts, nut butter, nondairy milk and/or a drizzle of pure maple syrup


  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.  Reduce heat to low, cover and simmer for 10 to 15 minutes with occasional stirring until most of the liquid has been absorbed.
  3. Remove from heat and stir-in shelled hemp seeds, flaxseed meal, ground chia, and vanilla.

Serve with your favourite toppings or refrigerate for 3 to 4 days and enjoy warm or cold.  Here, I have added pistachios, dried goji berries, cashew butter, fresh figs, some cashew milk, and a drizzle of pure maple syrup.