Quinoa Porridge

Serves 5

30 Minute Prep Time

By Morgan Shupe on February 14, 2016 , categorized in Breakfast, Snacks

Sunday night make a big batch of quinoa porridge, and then store it in Mason jars with your favorite toppings for a high protein breakfast Monday through Friday.


  • 1 1/2 cups quinoa, dry and rinsed
  • 3 1/2 cups canned coconut milk
  • 2 servings Chocolate Vega® Essentials
  • Maple syrup or agave syrup, as desired
  • Toppings:
  • Handful fresh berries
  • Coconut shreds, as desired
  • Cacao nibs, as desired
  • Toasted nuts or seeds
  • Cinnamon, to taste


  1. In a saucepan, bring quinoa and coconut milk to a simmer. Simmer over medium-low heat with a lid for 15 to 20 minutes.

  2. Fold Vega Essentials and sweetener (if desired) into quinoa. Add in more liquid if needed.

  3. Split quinoa between 5 jars and garnish with toppings.

  4. Store in 5 (2 cup) Mason jars or glass containers.

  5. Keep for up to 5 days in fridge.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.