Go Back
Gina @ The Passionate Pantry

Quinoa Coconut Milk Porridge (gluten free, diary free, nut free)

[cap id="attachment_4376" align="aligncenter" width="300"]... delicious![/cap]

This is a rich porridge, so I like to top it with fruit (stewed rhubarb ... see main page for link ... would be amazing, or if you like berries consider having some Roasted Mixed Berries ... see main page for link ... on hand) to help offset the richness ... in the photo I used frozen raspberries and blueberries along with a dash of cinnamon and it was fabulous ... in fact I had to put the container away otherwise I could have continued eating the lot!

For extra flavour the vanilla bean paste and maple syrup adds another dimension, and in the back of my mind I thought that if I was still working I would definitely consider taking this to work for lunch! It is very transportable and just as delicious cold with the right proportion of fruit and some yoghurt (coconut or otherwise) added. Which leads me to also believe that this would be a great "dessert" if placed into small glass dishes, and topped with fruit and coconut ice-cream before serving. If using it as a dessert I would also increase the vanilla bean paste to two teaspoons to add that little extra "something".

For the coconut milk I used a 270g Ayam brand tin and it was the perfect amount for the recipe.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 to 3 serves
Ingredients Method

Ingredients
  

  • 100 g white quinoa
  • 150 g coconut milk + 100g for later
  • 100 g filtered water
  • Pinch of sea salt flakes

  • 100 g coconut milk
  • 20 g pure maple syrup
  • 1 tsp vanilla bean paste or 2 tsp vanilla extract

FOR SERVING

  • A few berries or other fruit of choice
  • Sprinkle of ground cinnamon

Method
 

  1. Place a fine metal sieve on top of your ™ bowl and weight in 100g quinoa
  2. Rinse the quinoa (still in the sieve) under running water
  3. Upturn sieve over ™ bowl and allow the rinsed quinoa to drop in ... tap the sieve to ensure all the grains have dislodged
  4. Add the first lot of coconut milk (150g), water and salt and cook 15 minutes / 100 degrees / reverse / speed 1
  5. Scrape around ™ bowl
  6. Add the second lot of coconut milk, maple syrup and vanilla of choice and cook 10 minutes / 90 degrees / reverse / speed 1
  7. Pour the porridge into a Thermoserver and allow to rest for 10 to 15 minutes (it will still look loose but will firm up a little whilst resting ... you want it to be "soupy" and not solid)
  8. Serve with fruit of choice and a sprinkling of ground cinnamon