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Coconut Quinoa Porridge with Toasted Almonds

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1 cup quinoa
1 cup water
1 1/2 cups full-fat coconut milk
2 tablespoons maple syrup
1/4 teaspoon salt
1 Teaspoon ground cinnamon
1/2 cup almonds

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Coconut Quinoa Porridge with Toasted Almonds


If you’re an oatmeal fan, it’s time to start considering breakfast porridges made with other grains. Rice, millet, quinoa, bulgur, kasha, and even farro (an ancient variety of wheat) all make for delicious morning bowls. Quinoa is a particularly convenient choice because it cooks up quickly. This porridge, which includes coconut milk, dates, and toasted almonds, has just the right amount of sweetness and a bit of crunch that nicely contrasts with the fluffiness of the quinoa. Feel free to jazz it up as you wish: almond milk, dried figs, raisins, walnuts, or chopped apple would all be good.



Put the quinoa in a fine-mesh sieve and rinse until the water runs clear. Combine the quinoa, water, 1 cup (240ml) of the coconut milk, and the maple syrup, salt, and cinnamon in a medium saucepan over medium-high heat. Bring to a boil, then decrease the heat to maintain a simmer, cover, and cook for about 20 minutes, until the quinoa has absorbed all the liquid. Fluff the quinoa with a fork and discard the cinnamon stick.


Meanwhile, toast the almonds. Put them in a small dry skillet over medium heat and cook, stirring occasionally, until golden. Immediately transfer to a plate to keep them from burning


Serve right away, topping each serving with about 2 tablespoons of the remaining coconut milk, 2 tablespoons of the almonds, and a sprinkling of dates

Tarek Ha.

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