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This Breakfast Quinoa with Blueberries, Coconut and Walnuts is your gluten free porridge alternative and it is totally delicious too

Breakfast Quinoa with Blueberries, Coconut and Walnuts

  • Author: Vanessa Vickery
  • Yield: Serves 1 - 2 1x



  • 1 cup almond milk (or water for a nut-free version)
  • ½ cup organic quinoa, rinsed
  • Pinch of sea salt
  • 2 teaspoons raw or organic honey (organic maple syrup would also work)
  • 2 tablespoons chopped walnuts (omit for a nut-free version)
  • 3 tablespoons unsweetened shredded coconut (or flakes)
  • ¼ cup blueberries


  1. Bring milk, quinoa and salt to a boil in a medium saucepan.
  2. Turn heat to low and simmer, covered for 15 minutes, or until the water is fully absorbed.
  3. While quinoa is cooking, toast the coconut and walnuts in a dry fry pan for a few minutes until browned.
  4. Remove quinoa from heat and cover with a tea towel or napkin and rest for 5 minutes.
  5. Fluff with a fork and spoon into bowels.
  6. To serve add the coconut, walnuts, blueberries and drizzle with honey.