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Toasted Quinoa Porridge (gluten-free, vegan, high-protein)

quinoa porridge 2

Many of you may already know about making quinoa for breakfast, but just in case it has missed your radar (or even if it’s been awhile since last you made it), consider this post a gentle reminder.

I was in recent need of such a reminder myself. Last week was my birthday–a happy, quiet day, and one that was sunny and bright after several days of wicked cold and gloomy skies. Kevin had asked if I wanted something over-the-top to start the day, but I wanted to save the extravagance for dinner (or more precisely, dessert: I’m a firm believer in making one’s own birthday cake to ensure one gets exactly what one wants. This year: red velvet cake).

Despite the streaming sunshine, it was still chilly, and given that I had taught my usual 6 am exercise class, I was (as usual) famished (verging on grumpy; Kevin has labeled these my “low blood sugar alert moments” I think he would add several exclamation points to that). I ate a banana (following firm but loving instruction from said husband to “eat this NOW”), perused the pantry, and decided it was the perfect morning for a warm, cozy bowl of quinoa porridge. It had been months since I’d had last made some.

In short, it set the stage for a perfect day. No need to wait until your birthday to try it. Enjoy!

 

quinoa porridge 1

 

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Toasted Quinoa Porridge


  • Author: Camilla
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 2 1x

Description

This is such a great power breakfast. Quinoa is a superfood, high in protein, so you stay happily satisfied for hours. Best of all, it is a quick and easy bowl-full of cozy on a cold winter’s day.


Ingredients

Scale
  • 1/2 cup quinoa, rinsed
  • 11/4 cups regular or non-dairy milk (e.g., almond, hemp), divided use
  • 1 cup water
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt
  • dried or fresh fruit (optional)
  • drizzle of agave nectar, maple syrup, or honey (honey is not vegan) (optional)

Instructions

  1. Heat a medium saucepan over medium heat. Add the quinoa. Cook and stir 3 minutes until toasted and fragrant.
  2. Stir in 1 cup of the milk, plus the water,cinnamon, and sea salt.
  3. Bring to a boil, then reduce heat to low.
  4. Cover and cook about 25 minutes, stirring occasionally heat until the porridge is thick and grains are tender, about 25 minutes. (Add a small amount of water if needed if the liquid has dried up before it finishes cooking).
  5. Serve, drizzled with some of the remaining 1/4 cup milk, and fresh or dried fruit, and sweetener of choice, if using.
  • Category: Breakfast
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