QUINOA PORRIDGE-PILAF  

1 cup quinoa, soaked for 8 hours or overnight* 

1 can coconut milk (full fat Thai Kitchen or Native Forest brand – 

preferably organic) This month’s recipe is very very simple and offers many gifts:

speed, and tremendous nutrition, and most importantly nurturing 

pleasure.  It verges on being ‘fast food’ especially if the quinoa is 

prepared in advance. For this recipe we are using coconut milk for 

this recipe,  which is rich with oil and those medium chain fatty 

acids that give coconut its healing power. 

Begin by soaking at least 1 cup of quinoa in filtered water which 

you can leave on your counter or transfer to the refrigerator. (I 

recommend using a larger container which you can refill with water 

and additional quinoa so you can have it on hand whenever you or 

your family needs some easy-to-make, slow-burning fuel.)    

After the quinoa is hydrated (which improves digestibility and 

quickens its cooking time) open the can of coconut milk and bring 

it to a simmer in a saucepan.  Spoon in the soaked quinoa and allow 

it all to return to a gentle simmer and cook for about 10-15 

minutes, being attentive not to sear the bottom.  At this point, 

spoon it out and its ready to eat.  It’s great plain as breakfast 

cereal, lunch or dinner pilaf enhanced with fruit or vegetables.  

Makes 1.5 servings. 

As with all properly prepared™ food, preparing it in the most gentle 

way is vital in order to preserve all the delicate nutrients – especially 

nourishing fats - that do inevitably get altered by most types of 

preparation.