With winter upon us porridge is the perfect breakfast to warm us up and get the day started. This raspberry and coconut quinoa porridge is a great gluten free option that is still incredibly easy and only takes fifteen minutes to prepare. Not to mention that it doesn’t skimp on taste with this delicious flavour combination!
Raspberry & Coconut Quinoa Porridge
Vegan, Gluten Free, Sugar Free & Nut Free
- 1/2 cup quinoa (rinsed)
- 1 cup coconut milk
- 1/2 tsp cinnamon
- 1/4 cup raspberries
- 2 tbsp shredded coconut
- In a small pot, bring the quinoa, cinnamon and coconut milk to boil over medium heat.
- Once boiling, turn the heat to low and continue cooking.
- When the quinoa has absorbed almost all of the coconut milk, add in the raspberries and shredded coconut and stir through.
- Take the pot off the heat and place the contents in a bowl.
Thats it, quinoa porridge is now ready to eat! Feel free to add extra shredded coconut and raspberries on top for decoration and a hint of extra flavour. If you have a real sweet tooth you can even drizzle some of your favourite sweetener (raw honey, rice malt syrup or maple syrup) on top.
Don’t forget to take a picture and tag me on instagram @projectnourish when you give this dish a go, I’d love to see how it goes!
Share this tasty meal with your friends so they can enjoy it too.