This gluten and grain-free Quinoa Porridge breakfast can be as simple as the quinoa and your choice of milk. But it’s much more nutritious and delicious with the optional extras. It’s also a great way to use up left over quinoa. So next time you are planning a quinoa based meal, make sure you cook a bit extra for breakfast the next day. I have included instructions for cooking the quinoa in case you need it.
Quinoa Porridge is a fabulous, protein rich alternative to an oat based porridge. It’s also my next recipe to feature on JamieOliver.com – my twist on Jamie’s Banana and Cinnamon Porridge recipe. Enjoy!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
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Quinoa Porridge
Ingredients
- 2 cups cooked quinoa - or ¾ cup uncooked
- 250 ml milk (1 cup) of your choice, my personal preference is coconut milk - delicious!
- 30 g rice malt syrup, honey or maple syrup (2 tbsp or adjust to taste)
Optional extras
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 35 g nuts (¼ cup) of your choice
Method
- In a small saucepan, place the quinoa, sweetener, optional extras and milk of your choice and heat until just hot (but not boiling).
Serve
- Top with the nuts or seeds and serve immediately. I like this also served with slightly acidic fruits like citrus, pineapple, kiwifruit, passion fruit or berries (to cut through the creaminess of the porridge). Banana is lovely too.
Store
- Store in an airtight container in the fridge.
To Cook Quinoa
- Firstly rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 1½ cups of water.
- Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
Variations
Dairy-free
Make with your favourite dairy free milk.Nut-free
Leave out the nuts and top with a mix of seeds.Low-fructose
Use rice syrup as a sweetener. Serve with low-fructose fruits such as berries.Vegan
Choose rice malt or maple syrup as your sweetener.Time Saving Tip
If cooking quinoa for a meal, always cook up extra to have for breakfast.I'd love to hear how you like this - rate this recipe or post a comment below.
Melisa Ciputra says
This looks good!
Kate Koger says
Making this right now!!! Can’t wait to enjoy it!!
Janet says
I am truly addicted to this porridge! I don’t use a sweetener and I add protein powder, yogurt on top with hemp seeds, LSA and fruit. It is truly yummy and keeps me going all morning. Thank you so much for the beautiful recipe. It’s quick and easy.
Georgia Harding says
Thrilled you are enjoying it and I love your additions – perfect and thanks for sharing them Janet. G x
Sadé Reedy says
I’ve just made this and have it sitting in the fridge ready for my hubby’s breaky on the go for work, and one for me latter. Can’t wait to enjoy! I also mixed in some frozen blueberries and added in some extra goodeness with carob powder, nutmeg and chia seeds.
I will be topping it with sliced grapefruit and mint?✨ Yumm! Thank you!
Georgia Harding says
Beautiful combo of flavours Sadé – thanks for sharing and thanks for your comment to. Enjoy G x
geet says
Nice! thank you for sharing.
I will try this out
Georgia Harding says
You’re very welcome, thanks for your feedback and rating G x
Deb Dunt says
Georgia can I use quinoa flakes instead of the usual quinoa? If so, do I rinse it first and add to cold water/milk and bring to the boil, then simmer for a couple of minutes?
Georgia Harding says
You can definitely cook the flakes like you would an oatmeal porridge or rinse it first. Quinoa can be bitter so a good rinse is what I’d do. G x
Catherine says
Thank you for this recipe! Love it! Georgia what type of coconut milk do you use? Tinned?
Georgia Harding says
So glad you enjoyed it Catherine. I do use tinned. I like the taste of the Ayam brand the best G x
Amber says
Georgia, do you soak your quinoa prior to cooking?
Georgia Harding says
I generally do. At the very least it needs a really good wash (whilst rubbing the grain) to remove the bitter saponins coating the grain G x
Kelly Ponsford says
With the advantage of having these meals pre-anticipated on your weekly planner, I’m intrigued that you don’t make the suggestion to pre-soak the quinoa/ grains the night before with ACV for added digestibility. Do you pre-soak grains for your own family or perhaps know more than me?
Georgia Harding says
I talk about soaking grains a lot Kelly in my lives of the plans each week. If you have the foresight to soak grains, then this is absolutely ideal. But if you happen to forget and still want to cook quinoa as a side for dinner (with leftovers for breakfast) then don’t let the perfect get in the way of the good. If you can soak for 12 hours great, if you only manage 30 minutes then great but if you are in a rush and have no time to soak, you just need to give it a really good rinse. The only exception is if you have a really compromised digestive system, then soaking becomes crucial.
Thanks for the suggestion and I will try to include a reminder in the plan notes too G x