This recipe is perfect for the winter as it is incredibly warm and comforting. It reminds me of rice pudding which is always a crowd pleaser, especially amongst children. The quinoa absorbs the coconut milk in this recipe, becoming creamy and rich, and the super foods and spices intensify the flavour. You can also enjoy this recipe cold, made the night before and left in the fridge overnight.


1/3 Cup Quinoa

1 Cup Coconut Milk

1/2 Cup Almond or Cashew Milk

1 Teaspoon Coconut Oil

30g Creamed Coconut, optional

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Mixed Spice

1/2 Teaspoon Ground Cardamom

1/2 Teaspoon Organic Vanilla Extract

2 Tablespoons Chia Seeds

1 Tablespoon Raw Agave, Raw Organic Honey or Coconut Nectar

Optional Flavours

1-2 Teaspoons Miso Paste

1 Teaspoon Tamari

Top With

Nuts of choice

Seeds of Choice

Bee Pollen




Add the quinoa and nut milks into a medium pan and bring to the boil. Once the mixture is bubbling, reduce the heat, add the coconut oil, spices, creamed coconut, vanilla, chia seeds and agave and simmer for 25-30 minutes, stirring often. To thicken the mixture, you can add 1/4 cup quinoa flakes too. When the mixture begins to thicken, the milk has been fully absorbed and the quinoa is cooked fully, remove from the heat. Add more spices and sweetener to taste. 
Serve with fruit, nuts and seeds of choice, and sprinkle with your favourite super food powders.

+ Add stewed or gently heated fruits or berries for an even more warming bowl of goodness.


Recipe by Danielle Copperman.