Vanilla and Cinnamon Quinoa Porridge

by Chloe Moir

​Quinoa originated in the Andies as an ancient grain crop grown for its edible seeds. It’s packed with plant based protein, and can be used just like any other grain.


  • ​1/2 cup of coconut or non-dairy unsweetened milk of your choice
  • 1 cup of cooked Chantal quinoa (approx 1/4 cup uncooked)
  • 1/2 tsp Chantal cinnamon powder
  • 1/2 tsp vanilla extract
  • 1 tsp Chantal chia seeds
  • 1 tsp ground Chantal linseeds
  • Pinch of Chantal fine sea salt salt Toppings: fresh fruit and a drizzle of Chantal honey or apple syrup


​1. First cook your quinoa according to packet directions. 1/4 cup of uncooked quinoa with half a cup of water should give you 1 cup of cooked quinoa.

2. Place all ingredients in a pot and boil gently for 3- 5 minutes until the liquid is absorbed.

3. Add additional milk until your desired porridge consistency is achieved.

Serving Suggestions

​Top with your favourite seasonal fruit, your choice of yoghurt and a drizzle of our honey or apple syrup.

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