Coconut Quinoa Porridge

August 15, 2015Coconut Quinoa Porridge

This week I’ve been pimpin’ up porridge; combining quinoa and chia seeds to make some sort of crazy-ass supercharged porridge, that just so happens to be really good for you too.

To give you an idea of just how supercharged I mean, let me tell you about the first time I had this for breakfast. At first, it seemed like any normal Friday morning. I got up. I got dressed for work. I had my usual cup of English Breakfast tea. I checked my Instagram feed. I watch the regional news…

…and then, at 8.25 am, I ate this porridge.

Apart from the feeling of sheer satisfaction, that only a good breakfast will give you at that time in the morning, I didn’t feel any different immediately. But by the time I had got to work at 9.10am (yes I was late, and yes it was a Friday), my body and mind felt rocket-powered. Within the first 90 minutes I had already completed all the work that I had planned for the day.

Come lunchtime, I wasn’t even hungry. It got to 2.30pm and I thought: “I suppose I better grab something for lunch.” Juxtaposing to any normal day, where by 11.30am my stomach would quietly be screaming at me: “GIVE ME ALL THE CARBS!” Damnnnn. I knew conventional porridge was good, but this coconut quinoa porridge is on a whole other level.

In the end, I managed to muster the enthusiasm to eat a salad.

So, as well as being porridge-on-steroids, this quinoa porridge is also really healthy and incredibly delicious. Quinoa is naturally an anti-inflammatory complete protein, as it contains all nine essential amino acids which most other grains lack. In your face other grains! With twice the protein content of rice or barley, it is a great source of calcium and magnesium.

Not only that, but this porridge also features chia seeds, which are rich in omega-3 fatty acids and antioxidants, these can help enhance cognitive performance and reduce high cholesterol.

I have adapted this recipe from one of my favourite go-to foodie websites, BBC Good Food. The original recipe didn’t include any sort of sweetener in the porridge itself, so I’ve decided to add a little bit of honey/maple syrup to sweeten it up a little. I also swapped out the flaked almonds for coconut flakes, to keep the coconut flavours running throughout the whole dish.

You can have loads of fun inventing different toppings for this breakfast bowl. I’ve served it with fresh and seasonal summer berries, but I’ve included some more suggestions in the recipe notes.

I hope you like this Coconut Quinoa Porridge! Don’t forget to #heartandbowl if you make this, and be sure to let me know if it’s supercharged your morning!

Coconut Quinoa Porridge

Serves: 4

Coconut Quinoa Porridge

Ingredients

For the porridge

  • 175g quinoa
  • ½ vanilla pod, split and seeds scraped out, or ½ tsp vanilla extract
  • 15g creamed coconut
  • 4 tbsp chia seeds
  • 125g coconut yogurt
  • 4 tbsp runny honey (or maple syrup)

For the topping

  • 4 tbsp coconut yogurt
  • 280g mixed summer berries, like strawberries, raspberries + blueberries
  • 4 tbsp coconut flakes
  • drizzle of honey or maple syrup (optional)

Instructions

  1. Activate the quinoa by soaking in water for a minimum of 12 hours (it is often best to do this overnight). This will help to extract maximum nutrition from the seed, and make it easier to digest. The next day, drain and rinse the quinoa through a fine sieve.
  2. Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins.
  3. Stir in the chia seeds with another 300ml water and cook gently for 3 mins more. Take off the heat, and stir in the coconut yogurt and honey.
  4. Serve the porridge in bowls and top each bowl of porridge with a tbsp of coconut yoghurt, a handful of berries and a tbsp coconut flakes. If you're not serving 4, you can spoon the leftovers into bowls and save for another day. The porridge will keep for 2 days when covered in the fridge.

Notes

When reheating the porridge another day, tip into a pan and reheat gently with a splash of coconut milk or water. Top with more coconut yoghurt + summer berries, or try a different topping!

Try topping with coconut yoghurt, mango puree + passionfruit seeds. Or give chocolate spread + toasted hazelnuts a go!

© 2020 Heart + Bowl