Warm Breakfast Quinoa with Blueberry Compote

Warm Breakfast Quinoa with Blueberry Compote

Yield: 4  |  Total time: 20 min
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I'm always looking for ways to gussy up quinoa.  I could eat it steamed, plain and simple with a drizzle of good extra virgin olive oil and a squeeze of fresh lemon juice, but serving it to my family is another story.  I came across this warm breakfast cereal bowl while staying in Girdwood, AK recently and loved how the nuttiness of the seed played well with coconut and blueberries. You could top it with your favorite jam or dried or fresh fruit.  For an added boost, I like to add some chia or nuts. 

Recipe kindly shared by Chef Jason Porter, Executive Chef at Alyeska Resort in Girdwood, AK originally for Alaska Dispatch.


  • 1 ½ cups quinoa
  • 1 cup water
  • 1/8 teaspoon sea salt
  • 1 (13.5-14-ounce) can coconut milk (about 1 ½ cups), shaken
  • 1/2 teaspoon vanilla extract
  • Honey or raw sugar, to taste
  • About 1/2 cup almond milk
  • Optional Garnishes: Blueberry Compote (recipe below); fresh or dried fruit; chopped almonds; toasted coconut; pumpkin seeds; chia seeds, etc.


  1. Place quinoa in a fine-mesh sieve and rinse thoroughly under cool water. Add 1 cup water and ¼ teaspoon salt to a medium saucepan and bring to a boil. Add rinsed quinoa and stir in coconut milk. Reduce heat to medium-low and let mixture simmer (you should see very small bubbles on the surface), partially covered with a lid. Stir occasionally and let cook 16 to 18 minutes or until quinoa is tender. Add a bit more water, as needed. Stir in vanilla, and honey or raw sugar, to taste. Stir in about 1/4 to 1/2 cup almond milk. Taste and add more honey or sugar, as needed. Serve warm with Blueberry Compote and/or other garnishes.

For the Blueberry Compote:

1 cup blueberries, preferably wild Alaskan (other local or frozen may be substituted)

1/4 cup raw sugar

3 tablespoons fresh squeezed lemon juice

1 cinnamon stick

1 teaspoon lemon zest


  1. Place blueberries, sugar, lemon juice, and cinnamon in a small saucepan over medium-low heat. Let simmer, stirring occasionally, until slightly thick and syrupy, about 10 to 15 minutes.   Remove cinnamon stick and stir in lemon zest. Serve warm or store in an airtight container in refrigerator up to 1 week.

Date Published: January 6, 2016

All recipes have been tested by the Test Kitchens unless otherwise noted.

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