This porridge is a wonderful alternative to morning oats. Quinoa packs a decent amount of protein and loads of fibre. It is a slow type of carbohydrate, which means it will release energy gradually. You can read more about the benefits here.
Spiced with cinnamon and cardamom, this quick breaky resembles a cup of warm chai tea. Coconut milk is full of healthy medium chain saturated fatty acids (MCFAs) – in particular, lauric acid – which is converted in the body into a highly beneficial compound called monolaurin.
It has antiviral and antibacterial properties, and it may help protect the body from infections and viruses.
Add sliced banana or berries depending on your carbohydrate needs. Sliced pear or mango also goes well with these flavours.
Now, we call it a 5-minute porridge because we’re using pre-cooked quinoa. What we recommend is that you cook a batch of quinoa and freeze it in smaller portions for whenever you need it.
Simply defrost a portion overnight and use it the next morning. It freezes really well and will last for a couple of months in the freezer.
How to cook quinoa for the porridge
Soak the quinoa for 3-4 hours in a bowl of water (twice as much) and a generous pinch of salt. This will denature some of the antinutrient compounds such as phytic acid and lectins.
Strain and rinse pre-soaked quinoa well and add to a medium pot. Fill the pot with twice as much cold water. Bring to a boil and cook for 12 minutes.
Strain and rinse under cold water, then let it sit in the sieve for 10-20 minutes to remove any excess liquid. Freeze in ziplock bags in single or double portions (1/2 cup per serving).
Alternatively, you can buy some pre-cooked white quinoa, but beware of what else is added to the packet such as rapeseed oil, salt and preservatives.
- ½ cup tightly packed cooked quinoa (white, ideally)
- 1 tablespoon desiccated coconut (unsweetened)
- ½ cup coconut milk (full fat, 60% coconut, mix the tin well)
- ¼ teaspoon cinnamon
- pinch of nutmeg
- 4-5 pods of cardamom or ¼ teaspoon powder
- 1 tablespoon honey
- small handful dried cranberries
- small handful pumpkin seeds
- ½ banana or ½ cup berries
- Combine quinoa, shredded coconut and coconut milk in a small pot and place over medium-high heat. Add the spices, pumpkin and cranberries and stir through. Bring to boil and cook for 1 minute on simmer, stirring frequently. Remove from heat and serve with sliced banana or berries.
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Love the spice combination!! Sounds yummy!
So warming. Thanks!!!
Where’s the breakdown of fat, carbs, protein, etc.?
Hi Dennis, unfortunately we do not calculate macros so you’ll have to do that on their own although it’s moderate protein, low-fat and a bit high-carb to give you an idea.
This is great in the mornings! Gives me energy to get through work! Excellent alternative to regular oatmeal.
An excellent breakfast proposal! great recipe!
thanks
This is an awesome breakfast for busy mornings! I usually just toss it into a mason jar and take it with me to snack on at work- it’s surprisingly filling but not too heavy! Love!
Great alternative to oatmeal. My 15 month old was begging for more. I am pregnant and I can tell when I have this is the morning because I am not falling asleep at my desk all day!
I made this porridge as a higher protein alternative to steel cut oats. This is a very filling breakfast that will keep me full until lunch. Also great with fresh peaches!
This has so much more flavor than oatmeal and tastes great with fresh fruit. It is a great cozy meal or a great way to start off the day.
Plan out your breakfast for a week with this porridge. It’s delicious and filling with the option of adding fresh fruit. It gave me energy to start out my day.
An energy giving breakfast! It gives you also the choice of other fruit toppings. A great alternative for cereals and oatmeal.
Quick and super healthy breakfast! Love the combination of tastes. Lovely recipe!
Never thought that quinoa could be used as a morning staple. This is so innovative and delicious. This is a recipe I will have to share with my mom.
Never had quinoa before. It was a great addition to the dish