Rustic quinoa porridge with seasonal fruit and seeds

A nutritious and delightfully creamy quinoa porridge – without dairy, refined sugars and cereal grains for a light and clean start to the day!

This simple recipe, uses the whole grain quinoa, is a great base from which to tweak with your favorite combination of fresh fruit, nuts and seeds. Using pure maple syrup as a sweetener makes this an absolute go-to recipe breakfast, particularly during the cooler months.

Wondering what to do with any leftovers? Cold quinoa porridge is perfect served in individual pots for breakfast or as an on-the-go snack with a dollop of yoghurt, sprinkle of muesli and fruit.


  • 1 cup, quinoa
  • 1 cup, water
  • 250 ml tin of coconut cream
  • 1 cup of almond milk
  • 2-3 tbsp of maple syrup


  1. Place water and almond milk in a saucepan on stove top and bring to a gentle boil
  2. Add in quinoa and allow to gently simmer for approximately 10 minutes stirring frequently to ensue the mixure does not catch on the bottom
  3. Allow the quinoa to absorb all the liquid in which time the quinoa should be al dente to taste
  4. Add the cream portion of the tinned coconut cream and allow to gently warm, removing from heat as the mixture thickens and comes to the boil
  5. Set aside as you prepare any fruit and seeds (I simply pan fried peaches, allowing to caramelise in their own natural sugars)
  6. Decorate and serve to your liking and store in the refrigerator until ready to enjoy!!
Quinoa porridge pot with paleo granola, blue berries, yoghurt and buccinni’s