Bluestone Lane’s Coconut Quinoa Porridge

A twist on your standard oatmeal, this Coconut Quinoa Porridge is one of the most popular dishes at Bluestone Lane. In the summer, we serve it chilled with cashew cream and strawberries on top, and in the winter, we serve it heated with blueberry compote and almond butter on top (as seen in this post). Either way, it’s delicious and satisfying without being too heavy. Try a batch, share it with friends, or enjoy it for yourself over a couple of days.

INGREDIENTS

For Porridge

  • 1 cup white quinoa, rinsed well
  • 1 1/2 cups coconut milk
  • 1 cup water
  • 1/2 tsp vanilla powder, seeds, or extract
  • 1/2 tsp ground cinnamon
  • 2 tsp honey*

For Blueberry Compote

  • 1 pint of blueberries
  • 2 tbsp water
  • 1/2 tsp vanilla powder, seeds, or extract
  • 1 tsp honey*

Extra Toppings (Optional)

  • 2 tbsp almond butter
  • 1 banana, peeled and sliced
  • 1 tbsp coconut chips
  • 1 tbsp crushed roasted pistachios
  • 2 tsp chia seeds
  • 2 tsp coconut sugar
  • Almond milk for serving

Serves 3-4

Notes

Store leftover porridge in the fridge, and warm it up or enjoy it chilled the following days.

*To make vegan, simply replace honey with maple syrup. 

INSTRUCTIONS

For Porridge

  1. Combine 1 cup quinoa, 1 cup of the coconut milk (save 1/2 cup for later), 1 cup water, 1/2 tsp vanilla powder and 1/2 tsp cinnamon in a saucepan.
  2. Bring to boil over high heat. Reduce heat to low, cover the pan and simmer for about 12 minutes, until most of the liquid is absorbed and the quinoa is tender.
  3. Remove from heat. Stir in remaining 1/2 cup of coconut milk and 2 tsp honey.

For Blueberry Compote

  1. While the porridge is cooking, combine 1 pint of blueberries, 2 tbsp water, 1/2 tsp vanilla powder and 1 tsp honey in a saucepan.
  2. Cook over medium-low heat, occasionally stirring, until the berries release their juices, about 6 minutes.

To Assemble

  1. Spoon the hot quinoa into bowls.
  2. Drizzle warm blueberry compote and top with banana slices, almond butter, coconut chips, pistachios, chia seeds and coconut sugar.

  3. Serve with almond milk on the side.

Enjoy the Bluestone experience at home!

–Sappho

Photographs by Frances F. Denny

Sappho Hatzis is a food consultant and recipe developer from Melbourne, Australia. She created the hit brunch menu for Bluestone Lane and consults with numerous cafés and food businesses around the world. Try her 5-minute hemp seed milk recipe and check out her everyday creations on Instagram.

Did you make this?

Would love to know what you think! Leave a comment below and #thehealthyhour on Instagram so we can see. We’ll feature our favorites.


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