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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 can (1 1/2 cups) organic coconut milk (I use full-fat)

  • 2 Tbsp chia seeds

  • 2 Tbsp gluten-free shelled hemp seeds or flaxseed meal

  • 1 tsp pure vanilla extract

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

  • optional toppings: pistachios, dried goji berries, cashew butter, fresh figs, cashew milk (or milk of choice), pure maple syrup, 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, coconut milk, and chia seeds 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 or flaxseed meal, vanilla, and sweetener to taste. Add additional milk as needed for desired consistency and serve with your choice of toppings.

Boosted Coconut Quinoa can be refrigerated for 3 to 4 days and enjoyed cold or reheated before serving.