Go Back
–+ servings
Bowl of creamy quinoa porridge topped with berries, sliced almonds, and a splash of coconut milk.
Print Recipe
No ratings yet

Creamy Quinoa Porridge with Coconut Milk

Cozy up with this vegan quinoa porridge made with coconut milk. Easy, creamy, and perfect for a plant-based breakfast everyone will love.
Cook Time15 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings1
Calories: 350kcal
Author: Aly Michell

Ingredients

  • ½ cup white quinoa rinsed well
  • ¾ cup canned full-fat coconut milk
  • ¾ cup water
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt optional
  • ½ teaspoon vanilla optional

Instructions

  • Rinse the quinoa well in a fine mesh strainer to remove its natural bitterness.
  • In a small or medium saucepan, combine the rinsed quinoa, full-fat coconut milk, water, brown sugar, cinnamon, and salt.
  • Bring to a gentle boil over medium heat, then reduce to low. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the quinoa is tender and the mixture has thickened into a creamy consistency.
  • Stir in vanilla extract if using. Taste and adjust sweetness if needed. Serve warm, topped with sliced almonds and your choice of fruit.

Notes

  • Want it thicker? Simmer uncovered during the last 5 minutes or mash some quinoa with the back of a spoon.
  • For extra creaminess, add a splash of coconut milk at the end. 

Nutrition

Calories: 350kcal | Carbohydrates: 36g | Protein: 8g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 437mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 5mg