Cream of Quinoa
One of my favorite combinations is cooking the quinoa in coconut milk and then topping with berries, coconut and toasted almonds. I chop half a banana and stir it into the quinoa during the last 30 seconds of cooking. It offers natural sweetness and a bit more heft to my morning meal. A pinch or two of sea salt and a drizzle or sprinkle of your favorite sweetener finishes this bowl off perfectly!

Yields one serving.


  • 1/3 cup quinoa flakes
  • 1 cup milk (regular, almond, coconut, soy all work well)
  • 1/4 teaspoon cinnamon

Optional Add-Ins

  • A pinch or two of sea or kosher salt
  • Honey, maple syrup, stevia, or sweetener of choice
  • Slivered almonds, chopped walnuts or pecans
  • Sunflower seeds or pepitas
  • Chopped bananas, peaches, berries, or fresh fruit of choice
  • Raisins, chopped dried apricots, shredded coconut or dried fruit of choice


  1. Bring the milk and the cinnamon to a simmer in a small saucepan. Add the quinoa flakes, and then reduce the heat to low.
  2. Cook for two minutes or until thickened, adding a little extra milk to thin according to personal preference. Scoop into a bowl and top as desired.

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