Indulge in a delicious, low-carb breakfast with our Coconut Quinoa Porridge.
In this post you will discover why quinoa makes a wonderful alternative to oatmeal, perfect for a candida diet or other low-carb regimen.
This quinoa oatmeal is warm, hearty and comforting. But if you don't have any quinoa to hand or you'd prefer to stick to regular oatmeal, give this sugar free coconut and chia seed oatmeal a try instead!
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🥣 Quinoa vs Oatmeal
When it comes to choosing a nutritious and low-carb breakfast, quinoa stands out as a fantastic alternative to oatmeal. Here's why:
Low Carb and High in Protein
Quinoa is lower in carbs and higher in protein compared to traditional oatmeal, making it an excellent choice for those following a candida diet or seeking a low-carb option.
Rich in Nutrients
Quinoa is a nutrient powerhouse, providing essential vitamins, minerals, and antioxidants. It's a great way to kickstart your day with a nutrient-dense breakfast.
Gluten-Free and Versatile
Quinoa is naturally gluten-free, making it suitable for those with gluten sensitivities or allergies. Additionally, its neutral flavour allows for versatile flavour combinations, perfect for customizing your breakfast experience.
📋 Ingredients
- Raw Quinoa: A high-protein, low-carb grain that serves as the base for our porridge.
- Coconut Milk: Adds a rich, creamy texture and a delightful coconut flavor. Opt for coconut milk that does not contain any added emulsifiers, oils or sugars.
- Vanilla Powder or Extract: Enhances the overall sweetness and aroma of the porridge. Note that ½ teaspoon of pure vanilla powder is the equivalent to 1 teaspoon of pure vanilla extract.
- Ground Sweet Cinnamon: Adds a warm and comforting spice to the porridge. Opt for Ceylon cinnamon (all called ground sweet cinnamon) over Cassia cinnamon, for a lighter and naturally sweet flavour.
- Salt: I like to use pink Himalayan.
- Optional toppings: Strawberries and roasted hazelnuts bring a burst of freshness and crunch to every bite.
See recipe card for quantities.
🍽 Instructions
1. Soak raw quinoa in cold water for at least 2 hours or overnight.
2. Rinse and drain soaked quinoa and add to a saucepan with coconut milk.
3. Bring to a boil, then simmer on a low heat for 18 minutes with a lid on.
4. After cooking, add vanilla powder and ground sweet cinnamon.
5. Replace the lid and let it sit for an additional 10 minutes.
6. Your quinoa is now ready to enjoy. Spoon the quinoa into bowls and top with sliced strawberries and roasted hazelnuts if desired.
Hint: I love to add a generous spoonful of homemade roasted almond butter for added richness.
⚖️ Variations
- Chocolate: Add a tablespoon of raw cacao powder to the coconut milk to create an indulgent chocolate flavour. To balance the bitterness of the cacao, experiment with small amounts of alternative sweeteners such as xylitol or stevia based on your preference.
- Warm Spices: Add a pinch of nutmeg or a sprinkle of chai spice for an autumn/fall variation which pairs beautifully with sliced green apple.
🥄 Equipment
- You will simply need a fine mesh sieve for rinsing the quinoa and a stainless steel saucepan for cooking the quinoa.
🥡 Storage
- Refrigeration: Store any leftover coconut quinoa porridge in an airtight container in the refrigerator. Consume within 2-3 days.
- Reheating: Reheat in the microwave for 2-3 minutes or on the stovetop, then add your toppings of choice.
✨ Top Tip
Try white quinoa or a mix of white, red, and black (also called Tricolore quinoa) for added visual appeal.
❓ FAQ
Soaking the quinoa first helps to remove phytic acid. Doing so makes quinoa more easily digested and reduces the bitter flavour. While not essential, it is a beneficial added step. If you're pressed for time, at the very least, ensure that the quinoa is properly rinsed in cold water to remove any bitterness.
More Recipes Like This
Did you love this Coconut Quinoa Porridge? Try one of these recipes next:
Coconut Quinoa Porridge Recipe – Low Carb Breakfast
Ingredients
- 90 g Raw Quinoa
- 200 ml ½ can 50% Fat Coconut Milk
- ⅛ teaspoon Vanilla Powder or ¼ teaspoon Pure Vanilla Extract
- ¼ teaspoon Ground Sweet Cinnamon
- Pinch of Salt
- Optional toppings:
- 4 Sliced Strawberries 80g
- 60 g Roasted Hazelnuts
Instructions
- Soak raw quinoa in a bowl of cold water at room temperature for at least 2 hours or overnight.
- Drain and rinse the soaked quinoa through a fine mesh sieve.
- Add quinoa to a saucepan and pour in the coconut milk, stirring to combine.
- Bring the milk and quinoa to a boil and then immediately lower the heat and simmer for 18 minutes with a lid on.
- After this time, turn off the heat, add vanilla powder and ground sweet cinnamon. Stir the quinoa, replace the lid, and let it sit for an additional 10 minutes to finish steaming.
- Spoon the quinoa into two bowls and top with sliced strawberries and roasted hazelnuts.
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
Did you make this recipe? Let me know!