Toasted Almond and Coconut Quinoa Porridge

October  3, 2012
2 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 35 minutes
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • ChristyBean
  • Erica
  • Chef Tracy D
    Chef Tracy D
  • AnnabelMelrose
  • Phillip Soriano
    Phillip Soriano

23 Reviews

Mikaela February 21, 2015
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!
Deedledum January 22, 2015
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!
Linda R. February 7, 2014
This was delicious! Made it with almond milk and added some blueberries and raspberries. Great start of the day!
ChristyBean January 21, 2014
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!
Erica January 5, 2014
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!
Chef T. January 2, 2014
Do you use sweetened or unsweetened coconut milk??
genia January 2, 2014
I always use unsweetened.
AnnabelMelrose November 6, 2013
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?
Jess V. January 18, 2014
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.
Phillip S. October 30, 2013
Looks great!
genia October 30, 2013
do you have nutrition info?
Georgetown-DC September 15, 2013
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)
Amanda September 30, 2013
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?
Kitchen A. May 4, 2013
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!!
Theresa S. March 11, 2013
Looks yummy..
walkie74 March 8, 2013
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!
Sheyna S. March 5, 2013
Yum! It hardly needs much syrup at all. Its so good!
runcmb February 18, 2013
Instead of the dates and almonds, I used walnuts and berries. Delish!
petitbleu January 15, 2013
Looks super yummy! Will try this tomorrow morning--looking forward to something a little different.
scoutsma January 15, 2013
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.
John W. March 9, 2013
Did you use unsweetened coconut milk?
triplip October 23, 2012
P.S. - It is delicious - my new favorite breakfast!!
triplip October 23, 2012
Is this cooked covered or uncovered?