Quinoa Porridge is super creamy, tasty, nutritious, filling, and is ready in about 20 minutes. Switch up your morning breakfast routine and try this naturally gluten free, protein packed breakfast bowl instead of oatmeal.
While oatmeal is a classic breakfast choice, quinoa porridge offers a standout alternative. With its higher protein content and deliciously nutty flavor, quinoa makes a fantastic substitute for oats.
Made in the stovetop, this creamy breakfast quinoa porridge has an irresistibly rich creamy texture with nutty flavor. A must-try breakfast recipe if your family is burned out eating the usual suspects or if you are looking to bump up the nutrient intake in the morning.
The difference, however, between cooking quinoa and oatmeal is in the cook-time. Granted this quinoa porridge takes a few minutes longer when compared to carrot oatmeal but once you give this recipe a try, you will not mind the few extra minutes.
How about quinoa flakes to make quinoa porridge? Quinoa flakes, which are flattened grains of quinoa, can be hard to find and are typically sold at specialty stores. Personally, I prefer traditional quinoa for its ease of use, great taste, and wide availability.
Quinoa is a complete plant based protein, which means it contains all nine essential amino acids – which our bodies need for basic functioning. You can find it in a variety of colors, like black, red, white, or a mix of all three. Light or white variety has the mildest flavor and is perfect if you’re trying it for the first time.
This nutritious grain is often restricted to savory dishes, but it is absolutely wonderful in sweet recipes like this creamy quinoa porridge (you might like this instant pot quinoa recipe tutorial or the Mexican Quinoa Salad made with leftover quinoa).
Quinoa has a natural coating called saponin, that can give the grain a bitter taste and make it difficult to digest. Rinsing the grain in cold running water for at least a minute before coking, gets rid of this coating. Sometimes you can find pre rinsed boxes in the super market, but it doesn’t hurt to give them an additional rinse at home.
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Why you'll love this recipe?
- Quick and easy
- Add your favorite toppings
- Make ahead for meal prep
- Naturally gluten free
- 5 ingredient breakfast recipe
- Ready in 20 minutes
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Quinoa – I’ve used white quinoa for this quinoa porridge, but you can use red, black or tricolored variety for added color and more complex flavor.
- Milk - It makes it creamy, thick and delicious. We used regular whole milk, but use almond, cashew or coconut milk if you'd like non-dairy alternative.
- Salt - A pinch of salt will transform a bland bowl of breakfast quinoa into a flavorful one. You don't want to skip it!
- Sweetener - Golden brown sugar adds caramelly notes and compliments any toppings. Maple syrup, honey or coconut sugar would be good substitutes if you want to make it healthier.
Flavoring Ideas
Once you’ve mastered the base recipe, you can get creative with variations! Here are few delicious ideas to get you started:
- Maple brown sugar – Stir in a combination of maple syrup and brown sugar.
- Banana nut – Top quinoa porridge with banana slices, chopped walnuts and ground cinnamon. You can also add chopped banana during the cooking process which will add tons of flavor and sweetness.
- Apple cinnamon - Add diced apples, chopped pecans, a sprinkle of cinnamon, and a drizzle of maple syrup. Check out this tasty apple cinnamon oatmeal or this apple waffles recipe.
- Strawberries and cream - Add chopped strawberries, a dollop of greek yogurt and sliced almonds.
- Chocolate peanut butter - Stir in cocoa powder and a dollop of creamy peanut butter along with the sweetener.
- Pumpkin spice - Stir in pumpkin puree, ground cinnamon or pumpkin pie spice and toasted pecans.
- Spices - Stir in ground cinnamon, cardamom, nutmeg, pumpkin spice or ginger.
- Savory - Cook the quinoa in chicken or vegetable stock instead of milk and water. Skip the sugar and stir in parmesan cheese, Italian seasoning and a pinch of red pepper flakes. We like to top it with a fried egg, sautéed mushrooms, sautéed spinach or basil pesto.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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- Rinse - Add quinoa into a fine-mesh sieve and rinse thoroughly under cold running water until it runs clear. It helps to wash away the bitterness and let it drain thoroughly.
Tip: Check your package label to see if it says “pre washed.” If it does, then you can skip the rinsing process but I like to rinse once to wash away any dirt.
2 & 3 - Toast - Melt butter in a saucepan and add rinsed quinoa, saute for 2 to 3 minutes, until it is fragrant.
Tip: Toasting is optional, but I highly recommend it. Just a few extra minutes can make your quinoa porridge taste toasty, nutty, and significantly more delicious.
4. Gently pour your 1 and half cup milk.
5. Stir in one cup of water and a pinch of salt.
6. Cook, uncovered for 12 to 14 minutes, until thicker and most of the liquid is absorbed.
Pro tip: Simmering quinoa porridge uncovered helps avoid boiling over, prevents overcooking, and makes the milk creamier.
7 & 8. Stir in brown sugar, remove from heat, cover and let rest for about 5 minutes. It helps the grains pop open and get a fluffy texture.
How to serve?
I adore the breakfast quinoa porridge with brown sugar and toasted nuts. To elevate it further, add fresh seasonal fruit, and a mix of toasted nuts and seeds for extra protein, healthy fats, and crunch.
Topping ideas
- Fresh berries, sliced banana, chopped apples, mango or peaches.
- Toasted and chopped almonds, pecans, walnuts or toasted coconut flakes and pumpkin seeds or flax seeds.
- A swirl of creamy peanut butter or almond butter and a few chocolate chips.
How to store?
- In the fridge - The best way to store quinoa porridge is in your fridge. You can double or triple the recipe, cool completely, portion it out into individual containers, store in the refrigerator and enjoy thought the week.
- In the freezer - If you want to store it longer, freeze in single serve freezer safe containers. It will stay good for two months.
Reheating instructions
- In the microwave - When you’re ready to eat, warm in the microwave for 1-2 minutes, stirring every 30 seconds until it reaches your preferred temperature. You might need to add an extra splash of milk or water because the porridge has a tendency to thicken up when refrigerated.
- On the stovetop - You can also reheat quinoa porridge on the stovetop over low heat along with a splash of milk or water, stirring often until it reaches your desired temperature.
Recipe tips
- Pay attention to the quinoa to liquid ratio. If you use less liquid, it may not fully cook all the grain whereas more liquid, may end up looking too liquidy.
- While many recipes use 2 cups of liquid per cup of quinoa, this recipe adds an extra ½ cup for a creamier, tastier, and fluffier result when cooked uncovered.
- Don’t forget the salt. A pinch of salt really enhances the flavor and brings out the sweetness and nuttiness of the quinoa grains.
- Don't skip the resting time! It helps the grain bloom and get an exceptional fluffiness in the porridge.
Recipe FAQs
You can use your leftover cooked quinoa to make the porridge but it will not turn out as creamy as this recipe. To turn leftovers into a porridge, simply place it in small saucepan along with some milk and sweetener. Let it come to a gentle boil over medium heat, remove pan from heat, cover and let rest for about 10 minutes before serving.
Absolutely! You can absolutely swap red, black or tri colored grains to make this recipe. While white offers a smooth, subtle flavor, darker variety offers a more strong, pronounced flavor and more chewier in texture.
Not necessary! Soaking quinoa overnight removes bitter saponins and activates enzymes for better digestion. Alternatively, a thorough rinse also removes saponins, and slow cooking with resting time ensures a soft, light texture.
Yes, overcooked or mushy quinoa is perfect for repurposing into porridge. Simply combine it with milk in a saucepan and simmer for about 10 minutes. Sweeten to taste and adjust the milk or water for desired consistency. Just ensure the quinoa isn't flavored with any spices.
More healthy breakfast ideas:
Quinoa Porridge
Ingredients
- 1 cup quinoa
- 1 tablespoon butter or use coconut oil
- 1 ½ cups milk
- 1 pinch salt
- 3 tablespoons brown sugar or more to taste
Instructions
- Place quinoa in a fine-mesh strainer and rinse it under cold running water for about one minute. Drain well.
- Add butter into a medium saucepan and place over medium high heat. When melted, add rinsed and drained quinoa and cook, stirring constantly for 1 to 2 minutes. Tip: Although toasting is optional, I would highly recommend spending that additional couple of minutes because it makes it taste toasty, nutty and make them taste exponentially better!
- Stir in milk, 1 cup water and salt, bring to a gentle boil, reduce heat to low and cook uncovered for about 15 minutes.
- Remove the pan from heat and stir in the brown sugar. Cover and let it rest for 3 to 5 minutes. Tip: Don't skip the resting time! It helps the grain bloom and get an exceptional fluffiness.
- Adjust the consistency and taste with a splash of milk or extra brown sugar if needed. Top with fresh berries, sliced bananas, and toasted nuts, and enjoy!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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