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Quinoa isn't just for dinner!  This is a great protein-rich porridge that can be made ahead for a quick morning meal, served hot or cold.

This recipe makes 4 servings.


  • 1/2 cup uncooked gluten-free quinoa
  • 1 cup canned organic coconut milk
  • 1 tsp pure vanilla extract
  • 2 Tbsp gluten-free flaxseed meal (optional)
  • 2 Tbsp chia seeds (optional)
  • Optional toppings: yogurt (plain nondairy or Greek), unsweetened shredded coconut, nuts, seeds, puffed quinoa, diced avocado, sliced banana, berries, and/or cacao nibs or dark chocolate pieces 


  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 vanilla, flaxseed meal, and ground chia.

Serve immediately with your favourite toppings.  Here we have added yogurt, shredded coconut, natural pecans, roasted pumpkin seeds, raspberries, and flavonoid-rich 99% dark chocolate.  Alternatively, this quinoa porridge can be refrigerated for 3 to 4 days and enjoyed warm or cold.