Coconut quinoa porridge

Growing up in Cairns I only ever experienced two seasons – wet and dry. What I love most about Melbourne is the city actually goes through ALL the seasons. Whilst I was there, I was fortunate enough to see it change from winter to spring! It seemed like overnight everyone’s clothing became brighter and there was a real buzz in the city.

All in the pan

This buzz made me want to cook with something that was in-season. So, I opted for a strawberry chia jam as strawberries are nearing the end of their harvest. This was a great addition to my morning porridge.

Becoming creamy…

As I’ve said previously, quinoa flakes are great for breakfast as they contain all the nutritional benefits of regular quinoa but they just cook a lot quicker – perfect for those early/busy mornings. Adding the shredded coconut provided the porridge with great texture and flavour.

Perfect spring breakfast

If there are leftovers they will keep in the fridge in a sealed container for two days.

Coconut quinoa porridge

Serves 1


  • 1/4 cup quinoa flakes
  • 1/4 cup shredded or desiccated coconut
  • 1/2 cup unsweetened almond milk, add more if too thick
  • Serve with strawberry chia jam and almond butter


  1. Place quinoa, shredded coconut and almond milk in a saucepan over medium heat.
  2. Stir continuously for 3-5 minutes, or until thickened and creamy in texture.
  3. Top with jam and almond butter – enjoy!

What do you love most about spring?

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