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Coconut Quinoa Breakfast Pudding

Coconut Quinoa Breakfast Pudding with Tea in Yellow Floral Tea Cup and Saucer
A hearty breakfast pudding made with quinoa and coconut milk. Delicately spiced with cinnamon and nutmeg.
Prep Time 5 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 45 minutes
Serving Size 6

Ingredients

  • 400 milliliter can coconut milk*
  • ½ cup milk*
  • ¼ cup coconut sugar*
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup quinoa, rinsed
  • 1 teaspoon vanilla

Instructions

  • In a medium saucepan, combine the coconut milk, milk, coconut sugar, cinnamon, nutmeg and salt. Heat over medium heat until it comes to a boil, stirring occasionally.
  • Add quinoa and return to a boil. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally. The pudding will thicken and the quinoa will soften.
  • Turn off heat and stir in the vanilla. Cover and let sit for 5 minutes.

Notes

*You can interchange coconut milk with whole milk or almond milk and use maple syrup instead of coconut sugar (the flavor will be slightly different, but still delicious).