Coconut, Quinoa and Chia Seed Porridge

, from Issue #85. July, 2019
Photography by Josh Griggs.
Coconut, Quinoa and Chia Seed Porridge

I love the slight chewiness that the quinoa retains when cooked, and when topped with the sugar-glazed bananas, it’s one of my favourite breakfasts. 


Serves: 4


1¼ cups white quinoa, rinsed and drained
1 tablespoon chia seeds
3 cups coconut milk
1 teaspoon vanilla paste
½ teaspoon each ground cinnamon and ground ginger 
½ teaspoon sea salt
1 tablespoon honey
To serve
½ cup thick coconut cream
½ cup flaked coconut, toasted
¼ cup barberries, goji berries or chopped cranberries
Sugar-glazed Bananas (see recipe below)
Sugar-glazed Bananas
1-2 tablespoons coconut oil
4 medium firm-but-ripe bananas, peeled and
halved lengthways
8 teaspoons caster sugar




Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat to low and cook for about 20 minutes, or until tender, stirring occasionally to prevent it sticking to the base of the pan.

To serve: Divide the porridge among dishes and top with the coconut cream, glazed bananas, flaked coconut and your berry of choice.

Sugar-glazed Bananas: These lovely sticky bananas make a great topping for any porridge. I allow 1 banana per serve. 

Heat 1 tablespoon of coconut oil in a large sauté pan. Sprinkle the cut side of each banana half with 1 teaspoon of caster sugar. Place sugar side down in the pan and cook until golden. Turn over for a few seconds to warm the other side. If you don’t have a large sauté pan, cook the bananas in two batches, wiping out the pan between each batch.

Serve warm or at room temperature.