This post may contain affiliate links. Please read my disclosure and privacy policy.
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.
Quinoa Porridge Ingredients
Here’s what you’ll need:
- Quinoa. This is a complete source of protein (source) and contains all of the essential amino acids your body needs. It can taste bitter if you skip rinsing or soaking it first, so follow the recipe directions closely.
- Coconut milk. This adds dairy-free creaminess and a hint of coconut flavor. But almond milk or regular milk will work, too.
- Maple syrup. Adds a touch of sweetness and a light maple flavor. Use honey or any other sweetener you prefer, though.
- Ground cinnamon. This helps hide any “quinoa flavor” in your breakfast porridge. But you can add any other extra flavorings or spices you love.
- Salt. Every sweet recipe needs a pinch of salt to boost the flavor. I use fine sea salt (Real Salt brand), which tastes different than white table salt, so start with a little less if using a different variety.
How to Make Quinoa Breakfast Porridge
Step 1:
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.
Step 2:
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.
Step 3:
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!
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
More Recipes to Try
If you try this quinoa porridge recipe, please leave a comment and star rating below letting me know how you like it!
Seriously ANY RECIPES you try of Megan’s is wonderful !! I’ve been following her since the beginning……I have NEVER been disappointed in any of her recipes…….including ALL of her cookbooks. She is seriously a great cook and recipe developer. She is also a life saver, if you are trying to cook for someone with multiple food allergies. Recipes are quick to make, don’t call for weird, hard to find ingredients……..and taste amazing !!!!! THANK YOU MEGAN for putting in all the incredible time and energy to make this web site, videos and cookbooks…….. from one VERY GRATEFUL MOM :]
What Lyn said 100%!
Absolutely my favourite! So glad I found the recipe x I like mine with flaked almonds, coconut and berries xx
This looks yummy. Do you think I could make it in the Instant Pot? If I did the soaking and rinsing, how long at high pressure?
I don’t think I’ve ever used a whole can of coconut milk for pressurizing in the Instant Pot. You might want to do half coconut milk half water, so the consistency is runny enough to bring the pot to pressure. Quinoa cooks in 1 minute at high pressure, with a 15 minute natural release.
New fav breakfast!!
I got organic quinoa from costco. Do I still need to soak it to remove bitterness?
Hi, Michelle. I also get the quinoa from Costco and have never noticed any bitterness. Sometimes the quinoa is pre-rinsed prior to packaging it. I’m not sure if this is the case with Costco’s but I’m guessing it may be because there isn’t ever a bitter taste. There are health benefits to soaking the quinoa so it’s not just to eliminate the bitter taste.
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.
How many calories does this have?
This recipe looks delivious! DO you use quinoa flakes or groats? Is there any difference?
Is this properly combined if you’re using almond milk?
Yes, almond milk is neutral because all of the fiber is removed.
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.