Quinoa Breakfast Porridge
Introducing the New Oatmeal
Photo: Liz Andrew/Styling: Erin McDowell

Oatmeal is so 2015. So we came up with a tasty alternative made with quinoa and almond milk. It’s a filling and delicious way to start your day, especially since you can add your favorite toppings. (We love a combo of toasted coconut, slivered almonds and berries.)

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2 servings

½ cup shredded coconut

1 teaspoon coconut oil

1 cup white quinoa

2 cups almond milk

¼ cup maple syrup

½ teaspoon pure vanilla extract

Pinch of cinnamon

1 cup berries

¼ cup slivered almonds

¼ cup coconut milk

2 tablespoons honey

1. Heat a medium skillet over medium heat. Add the shredded coconut in an even layer and cook, stirring occasionally, until it's lightly golden brown, about 2 minutes. Set aside to cool.

2. In a medium pot, heat the coconut oil over medium heat. Add the quinoa and toast until it has a slightly nutty aroma, 2 to 3 minutes.

3. Add the almond milk and bring to a simmer. Once the almond milk is simmering, add the maple syrup, vanilla extract and cinnamon. Cover the pot and reduce the heat to low. Cook until the quinoa is tender and has absorbed all the liquid, 18 to 20 minutes.

4. To serve, divide the quinoa between two bowls. Top each serving with ¼ cup toasted coconut, ½ cup berries and 2 tablespoons almonds, then drizzle with 2 tablespoons coconut milk and 1 tablespoon honey. Serve immediately.

Note: You can use store-bought toasted coconut instead of making your own.

854 calories

37g fat

119g carbs

19g protein

51g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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