This creamy vegan breakfast quinoa porridge has is made with rich coconut milk, a touch of sweetness and goes great with juicy berries!
Food blogging can affect you in some interesting ways. I mean it’s great and all that – interesting in all good ways. It’s quite inspiring. I’ve always been a food person, always loved to cook, and yeah, most days of my life have involved a good deal of thought and/or anticipation regarding what I’d be eating for dinner. I like to eat! Food blogging has way magnified and expanded on all this thinking. When I have a great meal, it’s no longer enough to just enjoy the meal and think about how great it is. Now I think about how I can incorporate that greatness into other stuff. Veggie burger night is an at least weekly occurrence in my house. Now instead of just enjoying a well prepared veggie burger piled with delicious veggie topping and condiments, I find myself pondering the awesomeness of the mustard, and then, oh well, hey, what if I used that mustard in a marinade…
Why am I telling you all this? Well, this recipe in particular is a conglomeration of such above-disclosed thoughts. Quinoa naturally lends itself to this type of thinking. I’ve used it in this blog in salads and baking. I see fellow bloggers using it as a stuffing, granola base, meat substitute, and breakfast cereal. There’s not much you can’t do with this amazing little seed. Then there’s coconut. Such a weakness for me. It’s hard for me to eat anything with coconut and not have my brain drift off over the food blogger rainbow of deliciousness. So naturally, these two amazing ingredients had to come together. I’m not sure when this inspiration hit me. Maybe I was eating a bowl of oatmeal. Maybe some quinoa muffins. Maybe coconut rice. In any event, it was clear that I had to cook some quinoa in coconut milk, and a slightly sweet, berry topped summer breakfast seemed the ideal format. I was so right on that one.
The slivered almonds and shredded coconut give this cereal additional texture and flavor to balance out the quinoa.
I used a blend of red and golden quinoa because (1) I had just a little of each on hand, and (2) I thought it would make for a pretty result. I used a quinoa blend the first time I made this, but later updates my photos using a batch of 100% golden quinoa. Both batches were equally delicious. You can use whatever variety you like.
Double Coconut Almond Breakfast Quinoa Porridge
- 1 cup quinoa
- 1 cup water
- 1 cup coconut milk
- 2 tbsp. maple syrup
- 1/2 cup chopped or slivered almonds
- 1/2 cup shredded coconut
- almond or other non-dairy milk
- fresh berries
Rinse quinoa well under cold water for at least two minutes.
Place in medium saucepan with water and coconut milk.
Bring to light boil, stir, cover, lower heat, and simmer for fifteen minutes.
Remove from heat and allow to sit for five minutes.
Add maple syrup, almonds, coconut and almond milk to desired creaminess.
Spoon into bowls and top with berries.