Quinoa Breakfast Bowl Porridge

Trinity's Kitchen

Quinoa breakfast bowl

The perfect, cooked, gluten-free, dairy-free morning meal.

  1. 50g (½ cup or 1¾ oz approx) quinoa
  2. 200ml (¾ cup or 7fl oz approx) coconut milk
  3. 50ml (about a ¼ cup or 1¾ fl oz) water
  4. 5 pitted dates
  5. Sprinkle of cinnamon (optional)
  6. Fresh berries (optional)

  1. Rinse quinoa thoroughly a using an extra fine sieve. This removes any of the natural soapy, saponins that sometimes coat quinoa.
  2. Chop dates into small pieces and then add all ingredients to a pan (leaving out the cinnamon or berries, which will be added once served).
  3. Bring pan to the boil and simmer on a low heat for 25 minutes (or until the quinoa has absorbed all of the liquid). Stir once in a while with a wooden spoon. The dates should slowly fall apart melting into the pan to create a delicious sweetness. If the dates are particularly tough, then encourage the breaking down process by pressing them down with your spoon.
  4. Once cooked enjoy your quinoa bowl served hot or cold, adding a sprinkle of cinnamon and/or a small handful of fresh berries.

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