If you are like me, follow a lot of foodie accounts on Instagram, you may have noticed, people are crazy about smoothies, smoothie bowls, and morning cereals. Some accounts have feeds solely dedicated to these kinds of photos and have more than 100K followers. Day in and day out, they go out of their way to create the most beautiful-looking and creative bowls that I have ever seen. As I scroll through my feed every morning, I can’t help but wonder how much time they must have spent to style and take these photos. Honestly though, there is not a day that I do not see a bowl and think to myself, ‘Oh I have to create that!’ Admittedly, I am as sucker for colorfully styled morning porridges and I cannot get enough of them.
So here I am with my version of an “Instagram-inspired” morning cereal bowl: Coconut Quinoa Porridge with Berries and Quinoa Crunch.
About the recipe:
This bowl is a quinoa lovers dream. Simply put, quinoa cooked in coconut milk and topped off with quinoa crunch and seasonal fruit. It is healthy, vegan, and gluten-free.
To make it, I mixed canned coconut milk (Trader Joe’s brand), maple syrup, and quinoa in a saucepan. I cooked it just like I would cook quinoa for a savory recipe: let it come to a boil, put the lid on, and let it simmer until most of the liquid is absorbed. The cooking time is approximately 20 minutes. I let it sit on the counter for 10-15 minutes and then fluffed it using a fork. When I was ready to serve it, I topped it off with fruits (a combination of berries, pomegranate seeds and apricot), and my new favorite snack, quinoa crunch (you can find the recipe here).
If you follow the recipe below, you will realize that this quinoa porridge (without the fruits and quinoa crunch) is mildly sweet. I used only 2 tablespoons of maple syrup (for 4 servings), because I wanted to limit the amount of sugar to make it a healthier breakfast. Instead, to sweeten it, I used seasonal chopped fruits and quinoa crunch (with sliced almonds and crunchy baked quinoa).
If you want to treat yourself, feel free to drizzle it with a tablespoon of warm melted coconut oil. It enhances the coconut flavor and makes it quite luxurious. Alternatively, if you want to use low-fat coconut milk, be aware that the end product is a bit lighter, but still delicious. If you cannot finish it all in one day, keep the coconut quinoa porridge in an airtight container in the fridge up to 3 days. When ready to eat, feel free to serve it cold or warm (by cooking it on the stove top or microwave). In either scenario, add a splash of coconut milk to bring back the creaminess.
On Styling and Photography for this post:
Props and styling: The brown bowls are from Ikea. I found the gray bowl (that the quinoa crunch is in) in our local GoodWill store. The blue-ish plate (the one that has the blueberries) is from East Fork Pottery. I have the whole set of this collection and I love it.
Photography: I took all these photos with my Canon EOS 5D Mark III using either my Canon EF 35mm f/2 , Canon EF 50mm f/1.4 , or Canon EF 100mm f/2.8L IS USM Macro Lens . I used a VSCO film Portra 400 (package 1) customized preset that I use for most of my photography on this blog.
If you want to see the exposure values for each photo and more photos from this shoot, check out(and follow) my Flickr account.
Do you like these photos and want to buy them?Thank you! You can purchase these photos and some of my other photos from my Picture Pantry Library.
Coconut Quinoa Porridge with Berries and Quinoa Crunch Topping
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Breakfast
- Cuisine: American
- For the porridge:
- 1 cup tri-colored (or white) quinoa, rinsed and drained
- 1 (13.5 ounces/400 ml) unsweetened can of unsweetened coconut milk
- 1/4 cup of water
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- For the toppings:
- 1 cup quinoa crunch (recipe here)
- 1 cup of fresh fruit (I used apricots, blueberries and pomegranate seeds)
- 1/2 cup unsweetened coconut flakes
- 8-10 leaves of fresh mint
- maple syrup (optional)
- To make the coconut quinoa porridge: Place the quinoa, coconut milk, water, maple syrup, salt, and vanilla extract in a medium size saucepan (with a tight lid) and heat it over medium high heat. Bring it to a boil, turn the heat down to low, and put the lid on. Cook until most of the liquid is absorbed, 18-20 minutes. Once cooked, let it sit on the counter for 10-20 minutes. Before serving, fluff it with a fork.
- When ready to serve: Distribute the quinoa among 4 breakfast bowls. Top it off with quinoa crunch, fresh fruit, coconut flakes, and fresh mint. Serve it with maple syrup on the side.
Note: If you are not using all of the porridge at the same time, place it in an airtight container and keep in the fridge up to 3 days. When ready to serve, add a few tablespoons of water (or coconut milk) before reheating on the stovetop or in microwave.
This recipe is adapted (with minor changes) from Megan Gordon’s cookbook, Whole-Grain Mornings.
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