Coconut Quinoa Porridge

Rated 5 out of 5
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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.

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 to 3


  • 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

Rated 5 out of 5 by from Who thought quinoa was so utterly delicious! This was so good, it's hard to believe it's healthy. I'm all for healthy food but eating should be a pleasure. This is so tasty and this is coming from someone who doesn't really like oatmeal. I do crave a hot breakfast this time of year and this is just perfect. I didn't have pistachios so substituted hazelnuts. I plan to vary the fruit/ nut combination depending on what's in season. Easily serves 3-4 or 2 very generously. Used half-fat coconut milk to make it even healthier. New staple for winter breakfast. Great recipe. Worthy of a visit to Bluestone Lane just to try the real Mcoy!!
Date published: 2014-12-27
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