Creamy Coconut Red Quinoa Porridge

Creamy Coconut Red Quinoa Porridge

Your morning porridge has just got an upgrade with the addition of our red quinoa, for added plant-based protein and fibre. Cooked in creamy coconut milk and topped with raspberry compote, the perfect winter warmer.

Serves 2



  • ¾ cup cooked red quinoa
  • ½ cup rolled oats
  • 1 cup water
  • ¼ cup coconut milk
  • Pinch of sea salt

Raspberry compote

  • 1 cup frozen raspberries
  • 2 tbsp water
  • ½ tsp cinnamon

To serve

  • Coconut yoghurt or greek yoghurt
  • Banana slices
  • Hemp seeds
  • Coconut chips
  • Maple syrup


  1. Add the oats, cooked quinoa, water and coconut milk into a small saucepan. Cook over a low-medium heat for 5-10 minutes until most of the liquid has been absorbed.
  2. In a separate saucepan add the raspberries, water and cinnamon. Cook over a low heat with the lid on for 3-5 minutes.
  3. Add the porridge to two bowls and garnish with the compote, some yoghurt, banana slices, hemp seeds, coconut chips and finish with a drizzle of maple syrup.

Creamy, Coconut Red Quinoa Porridge

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