Coconut Quinoa Porridge
Quinoa makes a delicious alternative to oatmeal for breakfast. In this recipe, from Sappho Hatzis of New York City’s Bluestone Lane, it’s cooked with coconut milk and then topped with two kinds of fruit plus almond butter, nuts, fruit and coconut chips for a satisfying morning meal.
- 1 cup (8 oz./250 g) white quinoa, rinsed well
- 1 1/2 cups (12 fl. oz./375 ml) coconut milk
- 1/2 cup (4 fl. oz./125 ml) plus 2 Tbs. water
- 1 tsp. vanilla powder or the seeds scraped from 1 vanilla bean
- 1/2 tsp. ground cinnamon
- 3 tsp. raw honey
- 1 pint (8 oz./250 g) blueberries
- 1 Tbs. coconut chips or flakes
- 1 Tbs. crushed roasted pistachios
- 2 tsp. chia seeds
- 2 tsp. coconut sugar
- 2 Tbs. almond butter
- 1 banana, peeled and sliced
- Almond milk for serving
In a saucepan over high heat, combine the quinoa, 1 cup (8 fl. oz./250 ml) of the coconut milk, the 1/2 cup (4 fl. oz./125 ml) water, 1/2 tsp. of the vanilla powder or half of the vanilla seeds, and the cinnamon. Bring to a boil, then reduce the heat to low, cover the pan and simmer until most of the liquid is absorbed and the quinoa is tender, about 12 minutes. Remove from the heat. Stir in 2 tsp. of the honey and the remaining 1/2 cup (4 fl. oz./125 ml) coconut milk.
Meanwhile, in a small saucepan over medium-low heat, combine the blueberries, the 2 Tbs. water, the remaining 1/2 tsp. vanilla powder or the remaining half of the vanilla seeds, and the remaining 1 tsp. honey. Cook, stirring, until the berries release their juices, about 6 minutes.
In a small bowl, stir together the coconut chips, pistachios, chia seeds and coconut sugar.
To serve, spoon the hot quinoa into bowls. Drizzle with the almond butter and spoon the warm blueberries over the porridge. Top with the banana and sprinkle with the coconut chip mixture. Serve almond milk alongside. Serves 2 or 3.
Bluestone Lane Collective Café, New York, NY