Quinoa Porridge

Bowl of Quinoa Porridge topped with sliced banana and pecans.

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5 from 10 votes

Quinoa Porridge is a hearty, healthy, gluten-free breakfast that comes together with ease and is perfect for meal prep.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Author: Kristen Chidsey

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

Note on Milk: This recipe works best using almond milk, soy milk, or canned coconut milk. While you can use regular milk, keep in mind dairy can scald easily when cooked. It is best to use 1 cup of dairy milk mixed with 1 cup of water to lessen the chance of this occurring.

Storage: Leftover quinoa porridge can be stored in an airtight container in the refrigerator for up to 5 days. Reheat and top as desired before serving.

Nutrition