Quinoa Breakfast Porridge

When you want a warm and hearty breakfast, this simple recipe hits the spot.

quinoa breakfast porridge in a bowl

Calling for quinoa, rather than oats, this warm breakfast cereal is loaded with complete protein and is naturally gluten-free.

The trick to making quinoa palatable is to soak it for at least one hour before cooking, which helps remove any bitterness. (You can soak it overnight for an easy morning, too!) I’ll admit that I’ve been too lazy to soak my quinoa at times, and that’s fine for certain savory dishes, but for this sweet and spicy breakfast cereal the soaking step is crucial. It’s just too bitter otherwise!

I like to add quite a bit of almond milk to this recipe to make it more porridge-like, but the beauty of this method is that you add the extra liquid at the end, so you have total control over the final texture. Make it as creamy as you like!

Quinoa Breakfast Porridge
Serves 2

Ingredients:

1 cup quinoa, soaked in water at least one hour, or overnight in the fridge
2 cups water
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons pure maple syrup or honey
1/2 to 1 cup almond milk, as desired for creaminess and texture

Directions:

Drain the quinoa and discard the soaking water. Combine the 2 cups water and quinoa in a small saucepan over high heat and bring it to a boil,then lower the heat and cover, cooking until the quinoa is tender and the water is absorbed, about 15 minutes. Stir in the ground cinnamon, vanilla, sweetener, and as much almond milk as desired, and serve warm.

quinoa breakfast porridge in a bowl

5 from 1 vote
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Quinoa Breakfast Porridge
Prep Time
20 mins
Total Time
20 mins
 

This quinoa breakfast porridge is perfect for a warm, hearty meal that is easy to make!

Course: Breakfast
Servings: 2
Calories: 402 kcal
Author: Detoxinista.com
Ingredients
  • 1 cup quinoa , soaked in water at least one hour, or overnight in the fridge
  • 2 cups water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons pure maple syrup or honey
  • 1/2 to 1 cup almond milk , as desired for creaminess and texture
Instructions
  1. Drain the quinoa and discard the soaking water. Combine the 2 cups water and quinoa in a small saucepan over high heat and bring it to a boil,then lower the heat and cover, cooking until the quinoa is tender and the water is absorbed, about 15 minutes. Stir in the ground cinnamon, vanilla, sweetener, and as much almond milk as desired, and serve warm.

Note: This recipe is specifically developed using quinoa, so I’m not sure how it will work with other grains or pseudo-grains. Be sure to leave a comment below if you try something different! As always, you’re welcome to use any other sweetener or non-dairy milk of your choice. 

Reader Feedback: What’s your favorite warm breakfast option? 

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Comments

Maegen

Pretty new logo 🙂

    Laura ~ RYG

    Being pretty boring, I just like like eggs in the morning as a hot option.

    But I love the idea of making porridge, this is new to me. I had no idea about the quinoa, will have to try that trick!!!

    The cinnamon and vanilla really make this recipe for me, maybe even be like a cookie? I have to fit into a bridemaids dress in a month that is 2 sizes too small! Oops, I didn’t think I gained to much weight, but it’s a designer dress and I simply can’t zip it up. And to order another one will set me back $500, can’t do it! Will have to just eat really really healthy.

Maegen

Ps have you ever thought about a s’more like recipe? 🙂

Andrea

Never tried this with quinoa, but often make this exact recipe with buckwheat, and my kids love it.

Kayla

This looks really good! Do you think this would work with quinoa flakes?

Mary

Sounds great! I’d probably top it with a pat of grass fed butter 🙂 can’t wait to try it!

Jessica @ Styled Nutrition

Love quinoa as a breakfast porridge! P.S. loving the changes you’ve been making around the site!

Anna

Megan – Just finished eating this and it was delicious. I did adjust the amounts of almond milk, vanilla, and maple syrup – used a little less since I prefer less sweet flavor! And I did only make one serving, which was really easy to do. Thanks, Megan, especially for your gluten-free recipes!

Angela @ Food Angel

I’ve been wanting to try quinoa for breakfast for awhile and just haven’t gotten around to it, but this recipe looks so warm and comforting! My favorite warm breakfast right now is sprouted, coconut crusted french toast with homemade chia seed fruit sauce- soo good!

Sarah

Are you psychic? Since last week, I was trying to find new ways to cook quinoa besides steaming it with rice. I tried making them into patties and stir-frying them but the taste is never good. I probably needed to presoak the quinoa like you mentioned.

Anyway, I can’t wait to try this porridge.

By the way, I really like the new colors of your layout.

Samantha

Wow, this recipe looks amazing! I love a big bowl of oatmeal as a warm breakfast..but I’m making this instead!

Heather

I used wheat berries which gave it a little more texture but just as wholesome and full of protein and fiber. They take one hour to simmer though so I make a big batch Sunday for the week in small mason jars.

Jackie

Is this properly combined if you’re using almond milk?

    Megan Gilmore

    Yes, almond milk is neutral because all of the fiber is removed.

Sandra

This recipe looks delivious! DO you use quinoa flakes or groats? Is there any difference?

Amanda

How many calories does this have?

Mary

Had quinoa pooridge in a few restaurants and wanted to make my own. I’ve been on almond milk for years, but this week I bought organic soy milk instead for more protein. Since that’s what’s in my fridge, I’m trying this recipe w/ soy milk. Hope it works out! Advice welcomed.

Michele

I got organic quinoa from costco. Do I still need to soak it to remove bitterness?

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