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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.

Ingredients for 4 servings:

  • 1/2 cup uncooked gluten-free quinoa

  • 2 Tbsp white chia seeds

  • 1 can (1 1/2 cups) organic coconut milk

  • 1 tsp pure vanilla extract

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

  • optional toppings: yogurt (plain Greek or nondairy yogurt), kefir, unsweetened shredded coconut, nuts, seeds, puffed quinoa, diced avocado, sliced banana, berries, cacao nibs, dark chocolate pieces, 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, chia seeds, 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. Sweeten to taste.

Serve immediately with your favourite toppings.  Here we added yogurt, shredded coconut, natural pecans, roasted pumpkin seeds, raspberries, and flavonoid-rich 99% dark chocolate.  Alternatively, this quinoa porridge can be refrigerated in an airtight container or 4 to 5 days and enjoyed warm or cold.