Recipes

Quinoa and Chia Breakfast Porridge

Name: Quinoa and Chia Breakfast Porridge
Yield: Serves 2
Ingredients: 1 tbsp coconut oil; 1⁄4 cup shiitake mushrooms, sliced (or other mushrooms of your choice); 1⁄2 cup kale, stems removed, chopped into 1-inch pieces; 1 tsp garlic, minced; 1 tsp ginger, peeled and minced; 1 cup quinoa; 2 tbsp chia seeds; 2 1⁄2 cups chicken bone broth; 2 tsp gluten-free tamari or coconut aminos; 2 green onions, sliced

Written by: Brent Parrino | Published on: December 31, 2025

Serves 2 |

Ingredients

1 tbsp coconut oil

1⁄4 cup shiitake mushrooms, sliced (or other mushrooms of your choice)

1⁄2 cup kale, stems removed, chopped into 1-inch pieces

1 tsp garlic, minced

1 tsp ginger, peeled and minced

1 cup quinoa

2 tbsp chia seeds

2 1⁄2 cups chicken bone broth

2 tsp gluten-free tamari or coconut aminos

2 green onions, sliced

Directions

1. Heat the coconut oil in a saucepan over medium-high heat. Add the mushrooms and kale and sauté for 5–6 minutes, until the kale is tender and the mushrooms have released their liquid. (Cooking off the water intensifies the mushrooms’ flavor, giving the porridge a richer, deeper taste.)

2. Add the garlic and ginger and sauté for just 30 seconds, until fragrant. Be careful not to burn them, as they can turn bitter quickly.

3. Stir in the quinoa, chia seeds, and chicken bone broth, then bring the mixture to a gentle boil.

4. Once boiling, reduce the heat to the lowest setting, cover, and cook for 16–18 minutes, until the quinoa is tender and has absorbed the liquid.

5. Remove the lid and season the porridge with coconut tamari, tasting to adjust for balance and depth.

6. Divide into bowls and finish with a scattering of sliced green onions for freshness and a subtle crunch. Serve warm and savor the layered flavors of earthy mushrooms, tender greens, and nutty quinoa.