Tropical Quinoa Porridge
Serves: serves 2
  • 1 cup milk or milk substitute
  • (almond, soy, or coconut beverage), plus more, to serve
  • ½ cup quinoa, rinsed well and drained
  • ½ tsp pure vanilla extract
  • Pinch of salt
  • 1 ripe banana, mashed
  • 2 Tbsps shredded coconut
  • 1 Tbsp chia seeds
  • Optional toppings: ½ cup diced mango, papaya or pineapple
  1. Bring milk or milk substitute to a boil in a small pot over medium-high heat. Add quinoa and vanilla, stir, and bring back to a boil. Reduce heat and cover; cook for 15-20 minutes, or until almost all of the liquid has been absorbed. Let it rest, uncovered, for 5 minutes.
  2. Stir in the mashed banana, and then spoon the porridge into serving bowls, and top with shredded coconut and chia seeds. Serve warm with more milk, if desired.
  3. ON THE GO TIP: Make this porridge a day or two ahead of time, and enjoy it hot or cold in the morning. Add the toppings right before serving to keep the flavours fresh.
Recipe by Eat In Eat Out at