One-Pot Blueberry and Banana Coconut Quinoa Porridge

I was inspired to recreate this recipe after visiting Cool River Coffee in Breckenridge for breakfast after a cool and crisp morning spent nordic skiing. I was craving something warm and hearty after putting in some miles on the Breck Nordic Center trails. Their menu featured a quinoa porridge that looked right up my alley. So I ordered up and out came a perfectly warm bowl of quinoa porridge that satisfied my soul.

Quinoa is a great alternative to oatmeal for a hot, toasty breakfast. In this recipe, the quinoa is boiled with coconut milk and served with two kinds of fruits and seeds for a sweet, filling start to your morning.

Ingredients

• 1 cup uncooked organic quinoa

• 1 can coconut milk

• 1/2 cup water

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1 pint blueberries ( 8 oz )

• 1 banana, peeled and sliced

• 1 Tbsp coconut butter

• 1-2 Tbsp pepitas

• 1 Tbsp sunflower seeds

• 3 tsp agave

• 1 Tbsp chia seeds

• Almond milk for serving

• Unsweetened shredded coconut

Directions

Add quinoa, coconut milk, water, vanilla extract, ground cinnamon and a big pinch of sea salt to a pot over high heat. Bring to a boil, then reduce the heat to low, cover the pot and simmer until most of the liquid is absorbed and the quinoa is tender. About 10 - 12 minutes.

Add in blueberries, banana slices, coconut butter and simmer for five more minutes or until the berries start to release their juices.

Remove from heat and stir in pepitas, sunflower seeds, agave and chia seeds.

To serve, spoon the hot quinoa into bowls with almond milk if desired. Top with shredded coconut, a sprinkle of coconut sugar and additional nuts/seeds.

Want More Comfy and Cozy Recipes Like This?

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