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This Quinoa Porridge swaps oats for quinoa, delivering a breakfast with 9 grams of protein and 3 grams of fiber per serving. I like to top mine with banana and walnuts, but the options are endless.
Why Quinoa as Porridge Works
When looking for a warming gluten-free breakfast, Instant Pot Oatmeal, Banana Baked Oatmeal, and Slow Cooker Oatmeal seem like obvious choices. And while absolutely delicious, if you are in the mood for something other than oats, you are going to love Quinoa Porridge!
- Perfect for Meal Prep. Prepare a large batch of quinoa porridge on the weekend, then reheat and enjoy it for a simple, healthy breakfast all week long.
- Allergy-Friendly. Quinoa porridge is gluten-free, dairy-free, and egg-free, and you can easily make it nut-free.
- Versatile. Start with a creamy bowl of quinoa and top it however you like. Berries, bananas, yogurt, maple syrup -- the options are endless.
Notes on Ingredients
- Quinoa: Use any variety of dried quinoa you like. White, red, or tri-color quinoa.
- Almond or Coconut Milk: This recipe works best with non-dairy milk like almond milk or canned coconut milk, as it is less likely to burn than traditional dairy milk.
- Sweetener: Sweeten the porridge while cooking with maple syrup or honey, or omit it to keep this breakfast porridge sugar-free.
- Cinnamon: I love adding cinnamon to flavor the porridge, but feel free to omit it.
- Toppings: Top this quinoa porridge with anything you like. I personally love sliced bananas, pecans, and additional maple syrup. Other delicious options would be a dollop of yogurt, chia seeds, fresh berries, homemade granola, or dried fruit.
How to Make Quinoa Porridge
- Place the dry quinoa in a fine-mesh strainer and rinse under water for at least 2 minutes. This helps remove the quinoa's natural coating and reduce bitterness.
- Add the milk, maple syrup, cinnamon, salt, and vanilla to the pan and stir to combine.
- Over medium heat, bring the mixture to a boil, stirring often, to prevent the milk from scalding.
- Once boiling, reduce the heat to low, cover the pan, and simmer for 15-17 minutes, or until the milk is absorbed and the quinoa is tender.
- Remove the quinoa porridge from the heat and fluff it with a fork.
- Serve the quinoa porridge with toppings of your choice.
FAQs on Quinoa Porridge
Yes! Quinoa has a natural coating called saponin, which can make it taste bitter if you don't rinse it well. Even if your quinoa package says it's pre-rinsed, it is best to rinse it again.
Yes, but I recommend swapping dairy for water when cooking quinoa in the Instant Pot to prevent a burn notice. Top it with milk and additional toppings after pressure cooking.
Yes! But keep in mind dairy can scald easily when cooked. Use 1 cup dairy milk mixed with 1 cup water to reduce the chance of this happening.
More Gluten-Free Breakfast Recipes
- Hashbrown Breakfast Casserole
- Easy Overnight Oats with Chia Seeds
- Breakfast Sweet Potato
- Easy Potato Frittata
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Quinoa Porridge
Ingredients
- 1 cup dried quinoa
- 2 cups non-dairy milk, such as almond, soy, or coconut
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- dash of salt
- 2 tablespoons maple syrup, or honey
- sliced banana, berries, nuts, granola, etc, for serving
Instructions
- Place the dry quinoa in a fine-mesh strainer and rinse under water for at least 2 minutes. This will help remove quinoa's natural coating and bitterness.
- Combine the milk, rinsed quinoa, salt, cinnamon, maple syrup, and vanilla together in a medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring often. Once boiling, reduce the heat to low, cover, and simmer for 15-17 minutes or until most of the liquid is absorbed and the quinoa is tender. Once tender remove from the heat and fluff with a fork.
- Serve warm with toppings of your choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love having this quinoa porridge for brunch! Aside from it is packed with nutritions, it is so delicious and comfy!
Has anyone made this recipe with the Instant Pot (or similar)? Wondering on any modifications you needed to make to prevent a burn notice. Thanks!
Hi Colleen! I have not tried this recipe myself in the instant pot, but maybe someone else will chime in đŸ˜‰ I would personally suggest mixing the ingredients together in a heat-safe dish and then placing that dish on a rack above 2 cups of water. I would cook for 5 minutes on high pressure (you need to add a bit more time to account for the bowl than it typically takes quinoa to cook directly in the pot). I hope that gives you a starting point đŸ™‚
Thanks for the suggestions! I'm going to make as is and then play with your suggestions to try to get the IP down since I suspect this will be a total winner at our house!
I hope you nail it! Keep us posted! I hope you enjoy!
I loved this so much and so did my toddlers! My toddlers ate the entire pot. Definitely doubling this recipe next time. It's too good!! Thank you for such a wonderful recipe!
I love hearing how much you both enjoyed Angie! Thank you for taking the time to share!
I just made this this morning without the nuts. It's amazing. It's just the perfect amount of sweet and gives you so much energy. For sure going to make this a breakfast staple. Thank you so much for the recipe đŸ™‚
I am so glad you enjoyed Alyssa! This breakfast does keep us full all day!
Dear Kristen, what a wonderful start to the day...looks deliciously wholesome and satisfying. xoxo, Catherine
Thanks Catherine!
I mix peanut butter protein powder in my oatmeal in the morning
Yum!!!
Wow that is hard to get 30 grams. I usually have a english muffin egg sandwich and hour or so later a bowl of oatmeal with blueberries. Will def try yours.
It can be hard, but is sounds like you are on the right track for sure with your egg muffin and oatmeal đŸ™‚