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Kick‑start your day with this vegan quinoa porridge – a creamy, protein‑packed tropical quinoa porridge kissed with ripe banana and coconut milk. Think of it as your favourite quinoa porridge with banana dialled up with beach‑holiday vibes and ready in just 30 minutes.

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A bowl of tropical quinoa breakfast porridge topped with banana slices, dried fig pieces, and shredded coconut on a white background. - 1

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  • Why You’ll Love This Quinoa Breakfast Porridge
  • Ingredients & Substitutions
  • How to Make the Tropical Quinoa Breakfast Porridge
  • Pro Tips
  • Serving Suggestions
  • Variations
  • Frequently Asked Questions
  • Storage & Meal‑Prep
  • Similar Recipes

Why You’ll Love This Quinoa Breakfast Porridge

  • Ready in 30 minutes
  • Naturally vegan & gluten‑free
  • 8 g plant protein and 5 g fibre per serving
  • Creamy coconut base + banana sweetness = dessert‑for‑breakfast taste
  • Pantry staples – quinoa, coconut milk & banana – keep it budget friendly

This recipe always makes me feel like I’m on holiday. I usually keep a pack of dried figs in the fridge so I can make it whenever I fancy. My kids love it too so it’s become really popular here!

Ingredients & Substitutions

  • Quinoa: Rinse well to remove saponins; can sub millet or amaranth.
  • Water: For the first boil; sub coconut water for extra flavour.
  • Coconut milk: Use light coconut milk to cut calories & create a rich coconut quinoa porridge variation.
  • Ripe bananas: Provide natural sweetness; essential for that quinoa porridge with banana flavour.
  • Figs: Seasonal topping; sub diced pineapple or berries.
  • Coconut flakes: Toast lightly for extra crunch.

How to Make the Tropical Quinoa Breakfast Porridge

Rinse quinoa under running water through a fine mesh sieve to remove bitterness.

Boil quinoa in water for 20 minutes until tender.

Simmer in coconut milk for 1 minute to turn creamy.

Mash bananas & stir into the pot, reserving a few slices.

Garnish bowls with fresh fig strips, banana slices, and toasted coconut flakes.

Pro Tips

  • Toast the quinoa dry for 2 minutes before rinsing to intensify nutty aroma.
  • Make‑ahead: Cook quinoa base the night before and reheat with a splash of coconut milk for a 5‑minute breakfast.
  • Texture tweak: Stir in a spoonful of chia seeds at the end for extra thickness.
A bowl of tropical quinoa breakfast porridge topped with banana slices, dried fig pieces, and shredded coconut, served with a silver spoon on a white background. - 2

Serving Suggestions

  • Scoop into a glass and layer with tropical fruit to create a grab‑and‑go quinoa breakfast bowl .
  • Pair with an iced matcha latte or tropical green smoothie.
  • Drizzle with a teaspoon of maple syrup if you prefer it sweeter.

Variations

  • Coconut Quinoa Porridge: Replace water with full‑fat coconut milk for silky richness.
  • Mango‑Banana Tropical Quinoa Porridge: Swap figs for fresh mango cubes.
  • High‑Protein Quinoa Breakfast Bowl: Stir in a scoop of vanilla vegan protein powder just before serving.
A bowl of tropical quinoa breakfast porridge topped with banana slices, dried fig pieces, and shredded coconut on a white background. - 3 A bowl of tropical quinoa breakfast porridge topped with banana slices, dried fig pieces, and shredded coconut, served with a silver spoon on a white background. - 4

Equipment

  • Pot set
  • Cutting board
  • Knife

Ingredients

  • ½ cup quinoa, raw
  • 1 cup water (for boiling)
  • ¾ cup coconut milk
  • 2 banana (medium ripe)
  • 4 figs
  • 4 tbsp coconut flakes
Tropical Quinoa Porridge - 5

Instructions

  • Rinse the quinoa then boil for 20 minutes in water. ½ cup quinoa, raw, 1 cup water
  • Drain in a sieve and then put back into the pan. Add the coconut milk and bring to the boil again – let it boil for a good minute. ¾ cup coconut milk
  • Mash the bananas and add to quinoa. Leave a few slices of banana for garnish. 2 banana
  • Cut the figs into strips. 4 figs
  • Put the quinoa into a bowl, garnish with the figs, banana slices and coconut flakes. 4 tbsp coconut flakes

NOTES

Nutrition

Is quinoa porridge healthier than oatmeal?

Quinoa is higher in complete protein and minerals like magnesium, making it a nutrient‑dense alternative.

Can I make this overnight?

Absolutely—combine cooked quinoa, coconut milk, and mashed banana in a jar, refrigerate, then warm gently in the morning.

Does it freeze well?

Yes. Portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat with coconut milk.

Storage & Meal‑Prep

Refrigerate leftovers up to 5 days in a sealed container. Reheat on the stove with 2 tbsp water or coconut milk, stirring until creamy. Freeze for 3 months in portioned jars.

Similar Recipes

  • Creamy Peach Overnight Oats
  • Homemade Healthy Granola
  • Creamy Cherry High Protein Oatmeal
  • Creamy Chocolate Chia Protein Pudding
A bowl of tropical quinoa breakfast porridge topped with banana slices, dried fig pieces, and shredded coconut, served with a silver spoon on a white background. - 6

Tropical Quinoa Breakfast Porridge

Equipment

  • Pot set
  • Cutting board
  • Knife

Ingredients

  • ½ cup ( 100 g ) quinoa, raw
  • 1 cup ( 240 ml ) water (for boiling)
  • ¾ cup ( 200 ml ) coconut milk
  • 2 banana (medium ripe)
  • 4 figs
  • 4 tbsp coconut flakes
Tropical Quinoa Porridge - 7

Instructions

  • Rinse the quinoa then boil for 20 minutes in water.
  • Drain in a sieve and then put back into the pan. Add the coconut milk and bring to the boil again - let it boil for a good minute.
  • Mash the bananas and add to quinoa. Leave a few slices of banana for garnish.
  • Cut the figs into strips.
  • Put the quinoa into a bowl, garnish with the figs, banana slices and coconut flakes.

Nutrition