We’ve been fans of Bluestone Lane in New York City for years. When it comes to the type of healthy, casual breakfast we love, the popular café has it nailed. This creamy, nutty quinoa porridge from chef and culinary consultant Sappho Hatzis is layered with a flavorful array of superfoods from quinoa and chia seeds to coconut, nuts and blueberries.
Coconut Quinoa Porridge
- 1 cup (8 oz./250 g) white quinoa, rinsed well
- 1 1/2 cups (12 fl. oz./375 ml) coconut milk
- 1/2 cup (4 fl. oz./125 ml) plus 2 Tbs. water
- 1 tsp. vanilla powder or the seeds scraped from 1 vanilla bean
- 1/2 tsp. ground cinnamon
- 3 tsp. raw honey
- 1 pint (8 oz./250 g) blueberries
- 1 Tbs. coconut chips or flakes
- 1 Tbs. crushed roasted pistachios
- 2 tsp. chia seeds
- 2 tsp. coconut sugar
- 2 Tbs. almond butter
- 1 banana, peeled and sliced
- Almond milk for serving
In a saucepan over high heat, combine the quinoa, 1 cup (8 fl. oz./250 ml) of the coconut milk, the 1/2 cup (4 fl. oz./125 ml) water, 1/2 tsp. of the vanilla powder or half of the vanilla seeds, and the cinnamon. Bring to a boil, then reduce the heat to low, cover the pan and simmer until most of the liquid is absorbed and the quinoa is tender, about 12 minutes. Remove from the heat. Stir in 2 tsp. of the honey and the remaining 1/2 cup (4 fl. oz./125 ml) coconut milk.
Meanwhile, in a small saucepan over medium-low heat, combine the blueberries, the 2 Tbs. water, the remaining 1/2 tsp. vanilla powder or the remaining half of the vanilla seeds, and the remaining 1 tsp. honey. Cook, stirring, until the berries release their juices, about 6 minutes.
In a small bowl, stir together the coconut chips, pistachios, chia seeds and coconut sugar.
To serve, spoon the hot quinoa into bowls. Drizzle with the almond butter and spoon the warm blueberries over the porridge. Top with the banana and sprinkle with the coconut chip mixture. Serve almond milk alongside. Serves 2 or 3.
Bluestone Lane Collective Café, New York, NY
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