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Raptor Ridge Winery Blog



Christie Shertzer
January 16, 2018 | Christie Shertzer

Toasted & Spiced Coconut Quinoa Porridge

~ Courtesy of Chef Irene Bonn Laney




1 cup uncooked quinoa rinsed, drained

2/3 cup coconut milk

1 1/2 cup water

2 tablespoons coconut sugar, brown sugar, maple or honey (your choice of sweetener)

1 teaspoon vanilla

1/8 teaspoon sea salt

1/2 teaspoon cinnamon

1/8 teaspoon ground cardamom 

Sliced fruit of your choice berries, banana, pear, citrus

Chopped nuts of your choice (I like toasted) almonds, pecans, hazelnuts, cashews

Milk of your choice for serving, coconut, almond, cashew, cow



Toast the quinoa in the bottom of your dry pan for 1-2 minutes, over low heat, tossing occasionally.  Add coconut milk, water, sugar, vanilla, salt and spices to saucepan.  Bring to a boil; reduce heat to low and cook, covered, for 15 minutes.  Turn heat off and let sit for 5 minutes.

Spoon into serving bowls and top with nuts, fruit and milk of choice.

Time Posted: Jan 16, 2018 at 5:16 PM