Coconut & Vanilla and Fig Quinoa Porridge

These last two mornings have really felt like Autumn- finally! It’s now mid April and after a Summer that began in September I am well and truly ready  for a change of season! As soon as the cooler weather begins I start to scan my old recipes for warmer breakfasts and my favourite soups. Although I still eat mostly raw all through the year, I do incorporate more warming foods during the cooler months. This porridge is a new one, made on quinoa with lots of delicious seasonal fruits and heart-healthy nuts. The smell alone will bring even the snuggest from their warm bed…


Serves 2


  • 1 cup of quinoa flakes/rolled quinoa
  • 1/4 cup of water
  • 3/4 cup of coconut milk
  • 5 drops of vanilla flavor liquid stevia or 1 teaspoon of coconut nectar
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of fresh grated ginger
  • ½ teaspoon of coconut oil


To stir through-

  • 1 tablespoon of flaked coconut
  • 1 tablespoon of pumpkin seeds
  • 1 tablespoon of raisins
  • 1 tablespoon of flaked almonds
  • 1 teaspoon of chia seeds


To top-

  • 1 fresh fig sliced
  • Drizzle of coconut nectar
  • Squeeze of orange juice
  • Scattering of extra raisins, chia seeds and pumpkin seeds


In a small saucepan combine the quinoa flakes with the water and half of the coconut milk. Stir on a medium to high heat and as the liquid absorbs add the rest of the coconut milk. Cook for 3 minutes or so, stirring gently.

Add the stevia, cinnamon and coconut oil and continue to cook for another minute or so. You can add more liquid until you reach your own desired consistency.

Remove from the heat and stir through the coconut, pumpkin seeds, sultanas, almonds and chia seeds.

Pour into a bowl and arrange your toppings. Enjoy!