Tropical Quinoa Porridge
- Updated on May 26, 2025
Kick‑start your day with this vegan quinoa porridge – a creamy, protein‑packed tropical quinoa porridge kissed with ripe banana and coconut milk.
Think of it as your favourite quinoa porridge with banana dialled up with beach‑holiday vibes and ready in just 30 minutes.
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Table of Contents
Why You’ll Love This Quinoa Breakfast Porridge
- Ready in 30 minutes
- Naturally vegan & gluten‑free
- 8 g plant protein and 5 g fibre per serving
- Creamy coconut base + banana sweetness = dessert‑for‑breakfast taste
- Pantry staples – quinoa, coconut milk & banana – keep it budget friendly
This recipe always makes me feel like I’m on holiday. I usually keep a pack of dried figs in the fridge so I can make it whenever I fancy. My kids love it too so it’s become really popular here!
Ingredients & Substitutions
- Quinoa: Rinse well to remove saponins; can sub millet or amaranth.
- Water: For the first boil; sub coconut water for extra flavour.
- Coconut milk: Use light coconut milk to cut calories & create a rich coconut quinoa porridge variation.
- Ripe bananas: Provide natural sweetness; essential for that quinoa porridge with banana flavour.
- Figs: Seasonal topping; sub diced pineapple or berries.
- Coconut flakes: Toast lightly for extra crunch.
How to Make the Tropical Quinoa Breakfast Porridge
Rinse quinoa under running water through a fine mesh sieve to remove bitterness.
Boil quinoa in water for 20 minutes until tender.
Simmer in coconut milk for 1 minute to turn creamy.
Mash bananas & stir into the pot, reserving a few slices.
Garnish bowls with fresh fig strips, banana slices, and toasted coconut flakes.
Pro Tips
- Toast the quinoa dry for 2 minutes before rinsing to intensify nutty aroma.
- Make‑ahead: Cook quinoa base the night before and reheat with a splash of coconut milk for a 5‑minute breakfast.
- Texture tweak: Stir in a spoonful of chia seeds at the end for extra thickness.
Serving Suggestions
- Scoop into a glass and layer with tropical fruit to create a grab‑and‑go quinoa breakfast bowl.
- Pair with an iced matcha latte or tropical green smoothie.
- Drizzle with a teaspoon of maple syrup if you prefer it sweeter.
Variations
- Coconut Quinoa Porridge: Replace water with full‑fat coconut milk for silky richness.
- Mango‑Banana Tropical Quinoa Porridge: Swap figs for fresh mango cubes.
- High‑Protein Quinoa Breakfast Bowl: Stir in a scoop of vanilla vegan protein powder just before serving.
Equipment
Ingredients
- ½ cup quinoa, raw
- 1 cup water (for boiling)
- ¾ cup coconut milk
- 2 banana (medium ripe)
- 4 figs
- 4 tbsp coconut flakes
Instructions
- Rinse the quinoa then boil for 20 minutes in water.½ cup quinoa, raw, 1 cup water
- Drain in a sieve and then put back into the pan. Add the coconut milk and bring to the boil again – let it boil for a good minute.¾ cup coconut milk
- Mash the bananas and add to quinoa. Leave a few slices of banana for garnish.2 banana
- Cut the figs into strips.4 figs
- Put the quinoa into a bowl, garnish with the figs, banana slices and coconut flakes.4 tbsp coconut flakes
NOTES
Nutrition
Frequently Asked Questions
Is quinoa porridge healthier than oatmeal?
Quinoa is higher in complete protein and minerals like magnesium, making it a nutrient‑dense alternative.
Can I make this overnight?
Absolutely—combine cooked quinoa, coconut milk, and mashed banana in a jar, refrigerate, then warm gently in the morning.
Does it freeze well?
Yes. Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat with coconut milk.
Storage & Meal‑Prep
Refrigerate leftovers up to 5 days in a sealed container. Reheat on the stove with 2 tbsp water or coconut milk, stirring until creamy. Freeze for 3 months in portioned jars.
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Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
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