8 hrsBreakfast

Make-ahead coconut quinoa porridge

Makes: four servings
Makes: four servings


  • 1 cup canned coconut milk (lite)
  • 1 cup dry quinoa
  • 4 pitted dates
  • ⅓ cup coconut flakes
  • ¼ cup sliced almonds


  1. The night before: Combine coconut milk with an equal amount water in a small saucepan. Add quinoa and prepare according to package instructions. Let cool, then refrigerate in an airtight container until ready to eat.

  2. Breakfast morning: Add quinoa to a microwave-safe bowl and heat through on high power, 1 minute.

  3. Chop date and sprinkle on porridge along with coconut flakes and sliced almonds. Serve with additional coconut milk if desired.