Mango Coconut Quinoa Porridge

We often enjoy quinoa with steamed vegetables for a light and nutritious dinner. Whenever we have leftover quinoa, I use it the next day to make quinoa breakfast porridge. You can add whatever chopped fruit and nuts that you like or even add cinnamon and apples to make apple cinnamon quinoa porridge, but this recipe is mighty delicious. A great way to start your day!

Mango Coconut Quinoa Porridge

Chopped mango pairs perfectly with cooked quinoa and coconut milk to make a perfect breakfast porridge.

Serves one, multiple portions as needed


  • 1 cup cooked quinoa
  • 1/4 cup coconut milk
  • 1/4 cup unsweetened almond milk
  • 1-2 tablespoons pure maple syrup
  • 1/3 cup chopped mango
  • 1 tablespoon medium unsweetened shredded coconut
  • 1 tablespoon shelled pistachios


Heat the cooked quinoa in a small saucepan with the coconut milk, almond milk and maple syrup for 2-3 minutes, until hot. Place the warmed quinoa in a bowl and add the chopped mango, shredded coconut and pistachios.

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