Toasted Almond and Coconut Quinoa Porridge

By • October 3, 2012 23 Comments

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Author Notes: Take the chill off of autumn mornings with this creamy, rich, and sweet bowl of quinoa porridge. Nutrition nerds, take note: this dish is rich in fiber and complete protein!Gena Hamshaw

Serves 4

  • 1/2 cup Slivered almonds
  • 1 cup Dried quinoa
  • 1 cup Water
  • 1 1/2 cups Full fat coconut milk, divided
  • 2 tablespoons Maple syrup
  • 1/4 teaspoon Sea salt
  • 1 Cinnamon stick (or 1 tsp cinnamon)
  • 1/3 cup Pitted dates, chopped into small pieces (optional)
  1. Heat a shallow pan or a dry skillet over medium heat. Toast almonds till they’re golden. Quickly remove from heat and transfer to a cool plate to stop them from burning.
  2. Rinse quinoa using a sieve until the rinse water runs clear. Bring the quinoa, maple syrup, sea salt, cinnamon, 1 cup coconut milk and 1 cup water to boil. Reduce heat to a simmer. Let simmer until quinoa is fluffy and all liquid has absorbed (about 15-20 minutes). Turn off heat and fluff quinoa gently with a fork. Remove cinnamon stick.
  3. Quickly, before it gets cold, divide quinoa into four bowls. Top each with about 2 tablespoons of coconut milk, along with 2 tablespoons of toasted almond slivers and a sprinkle of dates, if desired. Serve.

Topics: Breakfast

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Comments (23) Questions (0)

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4 months ago Mikaela

Absolutely marvellous, this is! I usually make a batch for the week on Sundays, then serve with some bananaslices alongside the dates and almond. If I run out of almonds, I use toasted walnuts. Different, but equally delish!

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5 months ago Deedledum

Awhile ago I bought a box of powdered coconut milk-I've been using it when I run out of the canned stuff (which I still use in certain recipes). I was pretty surprised at how good a job it does, when used with other ingredients. It's dandy for the times when you want just a half-cup!

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over 1 year ago Linda Rademaker

This was delicious! Made it with almond milk and added some blueberries and raspberries. Great start of the day!

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over 1 year ago ChristyBean

I made a single serving of this with red quinoa and rice milk instead of coconut. I also added a chopped banana towards the end of the simmering process. All-in-all, super yummy! Next time I have a thing of coconut milk open, I'll definitely add some in! Delish!

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over 1 year ago Erica

Way delish and satisfying. I used unsweetened vanilla almond milk instead of coconut milk. I added a sprinkle of shredded unsweetened coconut during cooking. I served with lots and lots of sweet, delicious diced apples, toasted almond slivers, and just a sprinkling of chopped dates. Thank you for a wonderful recipe!

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over 1 year ago Chef Tracy D

Do you use sweetened or unsweetened coconut milk??

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over 1 year ago genia

I always use unsweetened.

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over 1 year ago AnnabelMelrose

I'm also wondering if anyone has tried cooking the night before and finishing in the morning - or just reheating in the morning (without a microwave)? I'm imagining extra liquid might be needed, if so, what works best?

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over 1 year ago Jess Varley

I reheated it for a couple of days, albeit in the microwave. I just splashed more liquid (almond milk in my case) on top and stirred. It was really yummy.

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over 1 year ago Phillip Soriano

Looks great!

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over 1 year ago genia

do you have nutrition info?

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almost 2 years ago Georgetown-DC

Is it possible to start this the night before then leave it on the stove to finish cooking in the morning? I wake up at 4:45 am and need to be out the door quickly so cooking this for 15-20 does not work for me and my get up and go mornings. I know this can be cooked ahead and reheated but I do not use a microwave, thus my desire to start night before and finish cooking in the morning, like you can do with oatmeal. I always welcome a breakfast full of protein and grains! Thank you for sharing. BTW, I noticed an earlier question about cooking covered/uncovered what's the answer on that as well? :0)

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almost 2 years ago Amanda

I bet this would work well in a rice cooker-I've used one for plain quinoa before and it worked perfectly. If you happen to have a cooker with a timer-there you go. Or perhaps a crock-pot with a timer?

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about 2 years ago Kitchen Alchemy

This is my new favorite breakfast! Can be made ahead of time & reheated. I added an extra cinnamon stick + 1/4 teaspoon cinnamon. Would be good with date syrup drizzled over in place of the dates. Made it twice now & even hubby loves it. Thank you!!

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over 2 years ago Theresa Stewart

Looks yummy..

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over 2 years ago walkie74

So I made this and I think I used a little too much coconut milk. It was a bit bland for me. But I still ate most of it ("most" as in three servings' worth), so believe me when I say it was still pretty good!

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over 2 years ago Sheyna Steiner

Yum! It hardly needs much syrup at all. Its so good!

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over 2 years ago runcmb

Instead of the dates and almonds, I used walnuts and berries. Delish!

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over 2 years ago petitbleu

Looks super yummy! Will try this tomorrow morning--looking forward to something a little different.

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over 2 years ago scoutsma

I thought this sounded REALLY good but I just made it for my family's breakfast because we all love different types of grain porridge but we all found it way too sweet (almost sickeningly so). I think this would be WAY better without the coconut milk (just water, sea salt, cinnamon, maple). We thought the coconut milk flavor/creaminess/sweetness to be overwhelming here (we aren't anti-coconut milk at all, love coconut curries, etc) - just didn't work for us at all in this recipe.

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over 2 years ago John Webber

Did you use unsweetened coconut milk?

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over 2 years ago triplip

P.S. - It is delicious - my new favorite breakfast!!

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over 2 years ago triplip

Is this cooked covered or uncovered?