Coconut quinoa & chia porridge

Coconut quinoa & chia porridge

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(11 ratings)

Prep: 10 mins Cook: 25 mins plus overnight soaking

Easy

Serves 4

Supercharge your morning with high-protein quinoa and omega-3 rich chia seeds for a creamy breakfast bowl topped with seasonal fruit

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal446
  • fat24g
  • saturates14g
  • carbs40g
  • sugars14g
  • fibre9g
  • protein12g
  • salt0.1g
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Ingredients

    For the porridge (to serve 4)

    • 175g quinoa
      Quinoa

      Quinoa

      keen-wah

      Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

    • ½ vanilla pod, split and seeds scraped out, or ½ tsp vanilla extract
    • 15g creamed coconut
    • 4 tbsp chia seeds
    • 125g coconut yogurt

    For the topping (to serve 2)

    • 125g pot coconut yogurt
    • 280g mixed summer berries, such as strawberries, raspberries and blueberries
    • 2 tbsp flaked almonds (optional)

    Method

    1. Activate the quinoa by soaking overnight in cold water. The next day, drain and rinse the quinoa through a fine sieve (the grains are so small that they will wash through a coarse one).

    2. Tip the quinoa into a pan and add the vanilla, creamed coconut and 600ml water. Cover the pan and simmer for 20 mins. Stir in the chia with another 300ml water and cook gently for 3 mins more. Stir in the pot of coconut yogurt. Spoon half the porridge into a bowl for another day. Will keep for 2 days covered in the fridge. Serve the remaining porridge topped with another pot of yogurt, the berries and almonds, if you like.

    3. To have the porridge another day, tip into a pan and reheat gently, with milk or water. Top with fruit - for instance, orange slices and pomegranate seeds.

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    Comments, questions and tips

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    gabigaffron
    11th Sep, 2016
    5.05
    The chia porridge is now a regular breakfast for me since last year. I don't always add the yogurt, without it keeps longer in the fridge. I reduce the amount of quinoa to 150g, that's enough for me. For the color I add some curcuma, that gives it a lovely sunny yellow. And when cooing I add 2 cardamom seeds and a couple of coriander seeds - broken. To the ready made porridge I add some cinnamon. All the spices just because I like them. For the crunch I add some nuts or flaxseed. Together with fruit, that makes a very satisfying porridge for me, even without the yogurt.
    caro1986
    31st Aug, 2015
    3.8
    I've made this porridge a few times now, the quinoa is tasteless really which is fine, all the flavour comes from the yogurt and the fruit, I'm actually quite enjoying it! The portion sizes are generous, if you had what they suggested it almost overflows a normal cereal bowl so I've cut down and I found that if you don't put the yogurt in while it's cooking it keeps for a week in the fridge. So I use about 150g of quinoa and slightly less liquid and it is enough for one person to have breakfasts the whole working week or two people for around 3 days, depends how hungry you are in the morning though I guess! It really keeps you full until lunchtime so great when you are busy or trying to be healthy.
    nomo125
    31st Jul, 2015
    I found that when it was time to add the Chia I still had a lot of liquid left so didn't need to add the extra 300ml, this was fine and the consistency seemed correct and everything cooked through ok. Nice flavour, but think much of this was down to the really nice Rachael's coconut yogurt i used.
    llighton
    20th Jun, 2015
    1.3
    Tastes very healthy, but not in a good way, and has a grey unpalatable appearance. Much prefer porridge made with oats although the quinoa does keep you full till lunchtime.
    hjlonsdale
    14th Jun, 2015
    2.55
    The porridge has an unfortunate appearance and consistency- somewhat akin to frogspawn! Tasted reasonable but mostly due to the berries and I liked the crunch of the flaked almonds. Not sure that I would make it again but if I did I'd add more creamed coconut as the taste of coconut was rather lost against the tartness of raspberries and blueberries.
    experimenter
    13th Jun, 2015
    Realised halfway through making it that this would be a challenge for me as I don't really like coconut milk and the smell of vanilla.The fruit and nuts made it palatable, although it was a bit of an effort, and unfortunately partner did not want a second helping a couple of days later. Funnily enough, the reheated version was better and I have one more to go. I assume it will be ok after 4 days.....
    ldupuy
    11th Jun, 2015
    Hello, I live in France & cannot find coconut yogurt: cow milk yogurt flavoured with coconut (& sugar!) does exist, but not "coconut milk" yogurt. What would be the best option as a substitute? (knowing that my husband is a sports person who needs a lot of protein) Thanks a lot for your help.
    goodfoodteam's picture
    goodfoodteam
    16th Jul, 2015
    Hi, thanks for your question. The coconut yogurt in this recipe is derived from coconut milk and is dairy free, however if you're ok with dairy you can substitute it for a thick greek yogurt instead. Hope this helps. 
    ldupuy
    31st Aug, 2015
    Thanks for your answer! I'll probably have a go at coconut-flavoured bifidus yogurt, as I'd like to have a strong taste of coconut. One more question though: I realised that I can't find creamed coconut, so what can I subtitute it with here? especially, if I use coconut milk, how much should I reduce the amount of water? Thanks in advance! I'm looking forward to making this porridge this week!
    hjlonsdale
    13th Jun, 2015
    2.55
    Hello, I live in the UK and I think that the ingredient list does mean cow's milk yogurt with coconut, when I ordered "coconut yogurt" online for home delivery, that is what was delivered.
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