Tangerine Coconut Quinoa Porridge
Recipe type: breakfast
Cuisine: Vegan, vegetarian, healthy
Prep time: 
Cook time: 
Total time: 
Serves:: 4
What a delicious treat for breakfast!
  • 1⅓ C Tri-colored Quinoa
  • 4 C Original Blue Diamond Almond Breeze Almond Coconut Blend (or the milk of your choice)
  • 1 T Extra Virgin Coconut Oil (solid is ok, it doesn’t need to be melted first)
  • ⅓ C Agave nectar, honey or maple syrup
  • 2 t Orange or tangerine zest (from 1 orange)
  • 2 t Vanilla extract
  • ½ t Pumpkin pie spice
  • Garnish with 2 cups of fresh or canned fruit, energy balls, shredded unsweetened coconut, seeds, and/or walnuts.
  1. Rinse and drain quinoa.
  2. Place in a medium saucepan with milk and coconut oil.
  3. Cook on medium-high and bring to a boil.
  4. Reduce heat to simmer on medium-low, and continue cooking for about 10-15 minutes longer, or until it reaches the desired consistency of thick, milky and loose.
  5. Remove from heat and add agave nectar, orange zest, and pumpkin pie spice.
  6. Divide into four serving bowls, top with more milk, if desired.
  7. Garnish with fruit, nuts, seeds, or as desired.
Recipe by My Sweet California Life at https://www.mysweetcalifornialife.com/tangerine-coconut-quinoa-porridge/