Ingredients
What you need
- 240g quinoa
- 400ml light coconut milk
- 250g raspberries
- 2 bananas
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
You'll also need
saucepan, fine sieve, fork, knife, chopping board
Breakfast recipe
Creamy Raspberry Coconut Quinoa Porridge with Chia
A warm vegan quinoa porridge with raspberries, banana, coconut milk, chia seeds, cinnamon, and maple.
25 min405 kcal4 base servingsBreakfastVeganGluten FreePorridgeFamily Friendly
Allergy and dietary checks
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Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Method
Step by step
Step 1Rinse and slice
Rinse the quinoa in a fine sieve until the water runs mostly clear. Slice one banana and mash the other with a fork.
Step 2Simmer the porridge
Tip the quinoa into a saucepan with the coconut milk, 500ml water, cinnamon, vanilla, and mashed banana. Bring to a simmer over a medium heat, then cook for 14 to 16 minutes, stirring often, until the quinoa is tender and creamy.
Step 3Thicken with chia
Stir in the chia seeds and 1 tablespoon maple syrup. Cook for 2 minutes until the porridge thickens but still drops easily from the spoon.
Step 4Warm the fruit
Fold half the raspberries through the porridge for 1 minute until they just soften and streak the coconut base pink.
Step 5Top and serve
Divide the porridge between bowls. Top with raspberries, sliced banana, and the remaining 1 tablespoon maple syrup.