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The first time I attempted making quinoa porridge, I didn’t love it. Quinoa can taste bitter, and it can even burn to the bottom of the pan if you simply follow the cooking directions on the package.
That’s why I tested this recipe multiple times to figure out a way to make it more foolproof. There are two things you can do to help:
- Soak the quinoa before cooking it.
- Rinse the quinoa before cooking it.
The latter option is faster, so that’s what I do most often. But if you’re the type of person who doesn’t mind taking the time to soak quinoa (it takes about an hour), it will taste even better than giving it a quick rinse.
Ingredients You’ll Need
All you need to make any porridge is a grain and a cooking liquid.
In this case, we’re using quinoa, because it’s a complete source of protein (source) and contains all of the essential amino acids your body needs. To keep this dairy-free, I like to use a can of full-fat coconut milk for creaminess. But almond milk or regular milk will work, too.
Maple syrup adds sweetness and ground cinnamon helps hide any “quinoa flavor.” But you can add any other extra flavorings or spices you love.
How to Make Quinoa Breakfast Porridge
Add dry quinoa to a fine mesh strainer and rinse it under running water. (I do this even if the package says it’s pre-rinsed.) Rinse until there are no bubbles forming on top of the quinoa.
alternate method
Pour the quinoa into a bowl and cover it with one inch of water. Let it soak for one hour, then drain through a fine mesh strainer over the sink to discard the soaking water. This will improve the quinoa’s flavor even more and may help remove some anti-nutrients (source), but it can be time-consuming for the average morning.
Transfer the rinsed quinoa to a small saucepan and add a can of full-fat coconut milk, along with a half cup water, a teaspoon of ground cinnamon, and a quarter teaspoon fine sea salt.
Bring this mixture to a boil over high heat on the stove. Once it’s bubbling, lower the heat and cover the pot with a lid. Let this gently simmer for 10 minutes.
When the timer goes off, remove the pan from the heat but keep the lid on for 5 more minutes. This will let the quinoa finish cooking, without burning to the bottom of the pan.
Once the 5 minutes have passed, remove the lid and stir the quinoa. It should look somewhat translucent and have a thick, slightly creamy texture. Sweeten to taste with maple syrup and add an extra splash of milk if you’d like a looser consistency.
Quinoa porridge is ready to serve warm with your favorite toppings. I like to add fresh berries and chopped nuts for crunch, but you can change the flavor each morning by changing up the toppings. Try sliced banana and peanut butter, or chopped strawberries or blueberries.
Stir in a tablespoon of ground flax, hemp hearts, or chia seeds to make it more filling. Just like a bowl of oats, it’s easy to customize!
Looking for more quinoa recipes? Try Quinoa Salad, Quinoa Soup, or Quinoa Pilaf.
Ingredients
- ½ cup dry quinoa
- 1 (13.5 oz) can coconut milk (or milk of choice)
- ½ cup water
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
Optional Toppings
- Extra milk , for serving
- fresh berries
Instructions
- To remove any potential bitterness, add the dry quinoa to a large bowl and cover it with 2 inches of water. Let it soak for 1 hour, or overnight in the fridge if you want to plan ahead. Faster option: Place the quinoa in a fine mesh strainer and rinse it under running water until no more bubbles form on top.
- When the quinoa is done soaking, pour it into a fine mesh strainer to drain off the soaking liquid. Rinse with fresh water, then add the drained quinoa to a small saucepan.
- Add in the canned coconut milk (it's okay if it's separated), water, and cinnamon. Bring the liquid to a boil over high heat, stirring often, then lower the heat and cover with a lid to let the quinoa gently simmer for 10 minutes. When the timer goes off, remove the pan from the heat but leave the lid on for 5 more minutes. Then remove the lid and stir in the maple syrup.
- The quinoa may look creamier than usual at first, almost like oatmeal, but it will continue to absorb the liquid even after you remove it from the heat. For a runnier consistency, serve it with extra milk. Divide the quinoa into 3 portions and serve with extra milk for a looser texture and fresh fruit on top.
- Leftover quinoa porridge can be stored in airtight containers in the fridge for up to 5 days. I like to portion out individual servings, so I can add milk and toppings in the morning for a fast grab-and-go option.
Notes
Nutrition
If you try this quinoa porridge recipe, please leave a comment and star rating below letting me know how you like it!
A really nice, lightly sweet breakfast!
Hey! I’m going to try this!! Do you know if flaked quinoa needs soaking too? Or will it have the same anti nutrients in it?
I have made this at least twice now. The second time I did 1/2 can coconut milk and 1/2 almond milk to lessen calories. It worked and I’m so pleased! This is like dessert for breakfast! I top mine with granola. Thanks again, Megan!
I made this again but this time with buckwheat groats. Just as yummy but maybe instead of an overnight soak, buckwheat only needs 4 or 6 hours. Thanks again!
What kind of quinoa do you use? mine never looks that good!
Can this recipe be made with almond or soy milk instead of coconut?
Yes, definitely!