Quinoa Porridge with Cranberry Compote & Almond Butter

The Calmest Month of The Year

So far December has been a very busy, yet at the same time - unexpectedly calm month for me. I think this year in particular I can somehow feel the magic that Christmas time brings. Do you think something strange is happening to me? Something must have switched on a new button in me and I am more than grateful it did.

The Perfect Wintertime Meal

Why porridge? Because it's comforting, warming and as we all know (or should know) - comfort food soothes our souls. No, but really! I have been eating porridge since childhood, but what changed since then is the variety of key ingredients one can have. Because quinoa is still quite a new thing for a European diet, it's a good way to experiment and show you what really can be made from it. For the first time, my man said he actually enjoyed eating quinoa (hooray). I take it as a compliment.

It's a really easy meal and as you can see, I didn't even give the exact ingredient amounts for the cranberry compote. It's really up to you how sweet or thick or tart you want it. Use unrefined brown sugar or experiment with coconut palm sugar, which is less sweet, but has a very interesting, almost caramel-like flavour. Simmer your porridge for longer to make it very smooth or leave the seeds more firm if you like it that way. Eat healthy, be healthy, HAVE FUN!


Serves 2   |   1 tablespoon - 15ml   |   1 cup - 250ml


  • 80 g of quinoa
  • 1 & 1/4 cup of water
  • 4 tablespoons of full fat coconut milk
  • almond butter + sprouted dried buckwheat to garnish

For the cranberry-persimon compote:

  • a large handful of cranberries
  • 1/2 of persimon
  • unrefined brown sugar or coconut sugar (to your liking)



Prep the cranberry and persimmon compote: place cranberries, finely chopped persimmon pieces and sugar in a small saucepan and simmer until cooked through (10 minutes).

In the meantime, prepare the porridge. Wash quinoa under cold running water, drain and pour into a small saucepan. Add water & coconut milk, bring to a boil. Reduce heat and simmer loosely covered for approximately 20 minutes or until quinoa is cooked through and starts to fall apart. Add more water if needed. Cover and let stand for 5 minutes before serving. Serve with a spoonful of almond butter, cranberry-persimmon compote, dried sprouted buckwheat grouts and a drizzle of coconut milk.




I'm a curious human being and I'd be ever so grateful if you share your thoughts on this recipe. You can leave a comment below, tag @kitchen.julie #kitchenjulie on instagram or simply send me a message at julija@kitchenjulie.com 

Cheers, Julie