Alkaline Diet Recipe #157: Chai-Infused Vanilla Quinoa Porridge

Hey guys

I’m back with a brand new, delicious alkaline breakfast recipe!

I know breakfasts are often the hardest to make both alkaline AND delicious, so I truly hope you love this one! Of course, if you don’t mind steamed broccoli every morning for your alkaline breakfast then you’re fine, but I know that’s about 1% of the population.

So here is my latest alkaline recipe to make breakfast yummy for you. I LOVE the chai flavours, so this is mouthwatering to me! Just thinking about it is getting me going!

Health Benefits of this Alkaline Breakfast

It’s also a rich source of alkaline protein, antioxidants, anti-inflammatory flavanoids, healthy omega 3s, alkaline minerals and more from the quinoa; anti-clotting and anti-microbial compounds in the cinnamon; antibacterial, heart healthy nutmeg; more anti-inflammatory action and alkaline minerals from the cloves AND lots of fibre all round!

What a start to the day, while also being filling, yummy and warming!

Read Also: The Beginner’s Guide to the Alkaline Diet

Chai-Infused Vanilla Quinoa Porridge

Serves 2
Preparation Time: 8 minutes


  • 1 cup of dry quinoa (pref organic)
  • 2 cups of water (pref alkaline)
  • 1 stick of cinnamon (or 1/2 teaspoon)
  • 1 1/2 teaspoons ground ginger or 1 inch piece of fresh root ginger finely grated
  • 1/2 teaspoon ground nutmeg (pref fresh grated)
  • 1/2 cup of coconut cream or milk (depending on how creamy you want it)
  • 1/2 lemon skin grated (or lime)
  • 1 vanilla bean pod or vanilla essence
  • Sprinkle (half a handful) of assorted nuts and seeds to your liking

Optional: coconut yoghurt
Optional: cloves, ground
Optional: 1 grated apple (if transitioning)


First prepare the quinoa to the packet instructions

Once the quinoa is cooked and drained, add it back to the saucepan and stir in the chai spices (cinnamon, ginger, nutmeg and cloves if you’ve done them in a pestle and mortar) and add the coconut cream or milk and throw in the scraped out vanilla pod (or add the drop or two of vanilla essence).

You can pick either the milk or cream depending on how creamy and thick you want it.

When it’s ready, grate in the apple if you’re using it – right at the end.

Warm through and then serve in a big bowl. To serve, add the lemon rind grated onto the top and sprinkle with extra ground cinnamon. Finally throw on the seeds and nuts (I recommend sesame seeds with this especially).

As an indulgent extra, you can also serve with a dollop of coconut yoghurt, which is alkaline and JUST DELICIOUS!

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Eat while it’s hot and ENJOY 🙂


P.S. Take a look at the Alkaline Recipe System. With hundreds of easy-to-prepare Alkaline recipes PLUS 7 goal-based meal plans each with itemized shopping lists (for goals including weight loss, more energy, better digestion, clearer skin and more) – it makes reaching your health goals SO easy!

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Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You


  1. Catherine Clark Reply

    Oats are a grain. As a grain they have protein, similar to wheat. Just as I cannot eat wheat, I can also not eat oats because BOTH cause me to break out in eczema. I am so tired of those who say oats are different. I found out they are not the hard way. The protein in oats may not be gluten, but its structure is very similar and can cause the same problems. I am pretty much grain free.

    • ross Reply

      Oats are different in the context that they do not contain gluten. Apologies that I cannot differentiate for every single health challenge, but the context I am explaining is that they do not contain gluten, so they ARE different to wheat in that respect.

      • Jocah Le Fey Reply

        Sadly Oats DO contain Gluten! As a Coeliac I am not able to eat Oats because of this.
        Just visit the Australian Coeliac Society and you will see the facts here.

        • ross Reply

          Oats only contain gluten if they are milled in the same facility as other gluten containing grains. Gluten-free oats are certified oats that are produced in a certified gluten free facility.

          BUT…you are coeliac so you definitely do need to proceed with caution and do what feels right for you. You are far more sensitive to gluten than 99.99% of the pop. Def follow your intuition.

  2. jill Skerritt Reply

    I would like to know if coconut cream and coconut oil contain healthy fats and how much is too much when using them, because I hear of so many conflicting stories about them. I have high cholesterol and would it be safe to go ahead and use them. Sincerely, Jill

  3. Doina Reply

    Happy New Year
    and thanks for all your generous sharings

    Is it possible to get a hard copy /book format o the alkaline diet recipes that includes breakfast, lunch , dinners and snacks?
    How do I order a hard copy,?
    Please be specific with details.
    I’m not interested in a digital version.
    I appreciate that very much


  4. Lizzie Mac Reply

    HI Everybody! I added 2 TBLS of Manitoba Hemp Hearts (raw shelled hemp seeds that are nutty in flavor), half a banana (sliced), 1tsp maple syrup and voila! Yumminess 🙂 Just another variation to one of Ross’s outstanding creative recipes. Thank you, Ross.

  5. Tami Reply

    Hi Ross
    I’d like to know what you think about eating fruit seperate from protien. Ive heard much about not mixing the two and how the body will digest fruit much better when eaten alone.

  6. Timothy O'Keefe Reply

    Hello Ross,
    I am just curious as to why coconut yogurt would be alkalizing? Yogurt has always been one of Dr. Young’s top 10 foods never to eat. Best regards.

  7. hmtahir Reply

    thanks i al most see your recipes

  8. Trevor S Reply

    Hi Ross

    Over the past few mornings I have been making, to much enjoyment, your Chai infused Quinoa porridge and its very easy to make and soooo yummy.

    I brought the quinoa flakes, like rolled oats, using the 2 alkaline water to 1 of the flakes and dont have to do any draining.

    While that is cooking, I get all the rest of the ingredients, and after the 3 min cook, put in the rest with coconut cream, stir, in bowl, and I add a sprinkle of brown sugar; damn sweet tooth lol;

    Then the yoghurt and voila, brekky, and it soooo fills you up.

    Just my little change that is to my taste.

  9. Mari Reply

    Thank you thank you thank you!!! I try this recipe this morning, me and boyfriend loved it, I didn’t have cloves or apples, so I added some organic granola with raisins and a bit of honey on top. Yummy!!! it reminds me of a very good snack I used to have when little, and that was “Arroz con Leche” which is rice with condense milk and cinnamon! Sooo good! But the best part is that this recipe is totally healthy 🙂

  10. Jeffrey Hunt Reply

    I eat something similar every morning. I use one third of a cup of oatmeal with a teaspoon each of quinoa, barley, flax seed, chia seed. For added flavour, I use vanilla, nutmeg, ginger, cinnamon, and frozen cranberries, blueberries, and raspberries. Very tasty.

  11. Angela Kilcrease Reply

    Hey Ross,
    Thanks for sharing this yummy looking recipe…I need get some quinoa(will be a first to use quinoa)
    Have a great day,Angela