Red Quinoa Porridge With Coconut Cardamom Milk


Living gluten-free, corn-free, sugar-free, and practically dairy-free to boot can make breakfast time a little bit of a mystery.

I used to find myself asking, “what on earth am I going to eat for breakfast?”

Until, that is, I came up with this amazingly delicious and nutritious recipe for red quinoa porridge with coconut cardamom milk.

I have always been a big fan of oatmeal. I just find it such a bowl full of tasty goodness — especially with dark brown sugar. Eating a hot bowl of oatmeal is like getting a warm hug from the inside.

I had to say good-bye to oatmeal 6 years ago when I discovered that I developed a terrible allergy to gluten. And even though there are gluten-free oats on the market, I still feel really sick after eating them. I’m really hoping that the allergy will magically disappear some time soon.

In my lament for a hot bowl of oatmeal, I thought to myself, “there’s gotta be a way to have a hot cereal without using oats”. And let me tell you…there is!

If you’re living with food allergies like mine, and your puzzled about what to make for breakfast, just follow this recipe for red quinoa porridge (better known as the ‘Yak Herder’ in my house).

This recipe will make you fall in love with breakfast all over again.


Red Quinoa Porridge With Coconut Cardamom Milk
Prep time

Cook time

Total time


Such a great gluten-free breakfast recipe.
Serves: 2

  • 1/3 of a cup of dried red quinoa
  • 2/3 of a cup, plus 1 tbsp of water
  • 3 cardamom pods
  • 1/2 cup of unsweetened coconut milk
  • A handful of almonds
  • 1/2 cup of fresh or frozen blueberries
  • 1/2 chopped apple
  • 5-10 drops of vanilla liquid stevia (NuNaturals or Sweetleaf)
  • 1/4 tsp of bee pollen
  • 1/4 tsp hemp seeds
  • Optional: 3 chopped medjool dates

  1. Place 1/3 of a cup of red quinoa in a small pot, and add 2/3 of a cup, plus 1 tbsp, of water. Bring the water to a boil then decrease the stove temperature to the lowest temperature. Put a lid on the pot, and cook the quinoa on low for 20 minutes. You want the quinoa to cook until it’s soft.
  2. Pour the 1/2 cup of coconut milk into another small pot. Crush 3 cardamom pods and place them into the coconut milk. Heat the milk on medium/low heat for 10 minutes. You want the cardamom pods to infuse the coconut milk. After 10 minutes, fish-out and discard the cardamom pods.
  3. Put 5-10 drops of vanilla liquid stevia (NuNaturals or Sweetleaf) into the coconut milk and stir.
  4. Roughly chop a handful of almonds and 1/2 of an apple.
  5. Place half of the cooked quinoa into a bowl, and pour half of the coconut milk on top.
  6. Place a handful of chopped almonds, 1/4 cup of chopped apple, 1/4 cup of blueberries, 1/8 tsp of hemp seeds, and 1/8 tsp of bee pollen on top of the quinoa.
  7. If you’re not avoiding sugar, add 1-2 chopped medjool dates.

If you are living completely sugar-free, omit the blueberries and apple (and, of course, the dates). Just add more nuts and seeds of various kinds.

Don’t forget the vanilla liquid stevia, though. It’s a sugar-free saviour! 

You can also add more vanilla liquid stevia to your bowl of hot, delicious red quinoa porridge. I just suggest to start-off with a little, then add more if you need to.


Please let me know if you like this recipe! I would love to hear from you.

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One Comment on “Red Quinoa Porridge With Coconut Cardamom Milk

  1. Pingback: Food Love: How to Make RAW Brown Rice Milk | AlisonSmith

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