Quinoa Porridge

4.80 from 5 votes

Learn how to make perfect quinoa porridge, a protein rich, gluten-free oatmeal alternative! It has a comforting, creamy texture and comes together in about 20 minutes. Top it with all kinds of extras for the perfect breakfast bowl!

Prep Time1

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: breakfast cereal, breakfast quinoa, gluten-free, porridge, quinoa, vegan

Servings: portions

Author: Camilla

Ingredients

1/2 cup quinoa (rinsed)
1 cup nondairy milk (e.g., almond milk, oat milk, hemp milk, plus more for serving)
1 cup water (I use filtered tap water
Optional: large pinch of salt
Optional toppings (see notes below)

Instructions

In a small saucepan, combine the quinoa, nondairy milk, water, and optional salt.
Bring to a boil, then reduce heat and simmer, uncovered for 12 to 15 minutes, or until quinoa is tender and the porridge is thickened (add more water to the saucepan, as needed, to achieve desired consistency).
Divide the porridge between two bowls and top with additional nondairy milk and the toppings of your choice.

Notes

Make it In Advance

Make a double or triple batch the night before, or on the weekend, and rewarm the next morning or later in the week. Cool completely, the store the prepared quinoa porridge in an airtight container in the refrigerator for up to five days until ready to eat.

Suggested Topping Ideas

- Sweetener (e.g., maple syrup, agave nectar, date sugar or coconut sugar)

- Fresh fruit (e.g., raspberries, blueberries, sliced apples, diced strawberries, chopped mangoes)

- Dried fruit (e.g., raisins, dried cranberries, dried cherries, chopped dates, diced apricots)

- Chopped nuts (e.g., pecans, walnuts, almonds)

- Seeds (e.g., sunflower seed kernels, hemp hearts, green pumpkin seeds / pepitas)

- Nut butter or seed butter (e.g., a spoonful of almond butter, peanut butter, cashew butter, or sunflower seed butter)

- Coconut flakes (plain or toasted)

Nutrition