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.
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
- 250 ml milk (1 cup) of your choice, my personal preference is coconut milk - delicious!
- 2 tbsp rice malt syrup, honey or maple syrup (adjust to taste)
Optional extras
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 35 g nuts (¼ cup) of you 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.
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