Coconut Quinoa Porridge

This is one of my favourite porridge recipes, using quinoa to replace the oats for a complete protein boost. Feel free to change the fruit and toppings depending on your tastes and the season. Perhaps try with sliced banana or grated apple instead of the berries, or add a sprinkling of milled seeds, toasted nuts or some nut butter if you prefer.


40g quinoa
250ml unsweetened coconut milk (almond or hazelnut milk also work well as alternatives)
½ a vanilla pod (or ½ tsp of vanilla paste)
a pinch of ground cinnamon
½ – 1 tsp sweetener of your choice (honey, maple syrup or coconut nectar)
1 tbsp coconut yoghurt
100g raspberries, blueberries and strawberries
3 tbsp chopped nuts or Nut Granola (from Nourish and Glow: The 10 Day Plan pg 141)
1 tbsp grated fresh coconut or coconut flakes to garnish (optional)


Place the quinoa into a small saucepan with the coconut milk. Scrape in the seeds from the vanilla pod, add the seeds and the pod to the pan, add the cinnamon and sweetener and stir together. You can do this the night before and leave it in the fridge to soak to speed things up in the morning.

Place over a low heat, bring to the boil, then cover with a lid and simmer for 8-10 minutes. Remove the lid and simmer for another 8-12 minutes, stirring occasionally until the porridge is creamy, the desired consistency and the grains are tender.

Pour into a serving bowl, top with a dollop of coconut yoghurt, a generous handful of berries, a sprinkling of nuts and coconut.

Tip: If you are able to get hold of quinoa flakes, available in some health food shops, you can swap 40g of these in the for the regular quinoa. Using the flakes cuts down the cooking time to just 5 minutes, and results in a smoother-textured porridge.

This recipe is taken from Nourish and Glow: The 10 Day Plan by Amelia Freer. Published by Michael Joseph in 2017.


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