Description
This 20-minute creamy quinoa porridge is a delicious and nutritious vegan breakfast option. Made with quinoa simmered in rich coconut milk and naturally sweetened with maple syrup and cinnamon, it’s a comforting dish topped with fresh or frozen berries, mango, crunchy pecans, and toasted coconut shavings for added texture and flavor.
Ingredients
Scale
Quinoa Porridge
- 1/2 cup uncooked quinoa
- 1 can (400 ml) full-fat coconut milk
- 2 tsp maple syrup, or to taste
- 1 tsp cinnamon
- Splashes of water, if needed
Toppings
- 1/2 cup raspberries, fresh or frozen
- 1/2 cup mango, fresh or frozen, chopped
- 1/4 cup pecans, chopped
- 2 tbsp coconut shavings, to sprinkle
Instructions
- Combine ingredients: In a medium saucepan, combine uncooked quinoa, full-fat coconut milk, maple syrup, and cinnamon to create the base of your porridge.
- Boil and simmer: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer. Cook the quinoa uncovered, stirring occasionally, for approximately 12 to 15 minutes until tender and creamy. Add splashes of water as needed to adjust the consistency to your liking.
- Serve with toppings: Divide the creamy quinoa porridge evenly between two bowls. Top each serving with fresh or frozen raspberries and chopped mango, then sprinkle chopped pecans and coconut shavings on top for crunch and flavor.
Notes
- Make sure to rinse quinoa thoroughly before cooking to remove any bitterness if preferred.
- Adjust the sweetness by adding more or less maple syrup according to taste.
- Use fresh or frozen fruit based on availability; frozen fruit can be thawed or added directly.
- For a nuttier flavor, toast the pecans lightly before adding as a topping.
- Adding a pinch of salt to the porridge during cooking can enhance the flavors.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Keywords: creamy quinoa porridge, vegan breakfast, coconut milk porridge, quinoa recipe, healthy porridge, maple syrup porridge
