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Quinoa Porridge

August 27, 2017 | Breakfast

This delicious Quinoa Porridge is an easy to make and sustaining start to the day. It suits gluten, dairy & egg-free diets.

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.

Quinoa Porridge

Prep 10 minutes
Cook 5 minutes
Total 15 minutes
Serves: 4
This delicious Quinoa Porridge is an easy to make and sustaining start to the day. It suits gluten, dairy & egg-free diets.
ADD TO FAVORITESADDED TO FAVORITES
5 from 5 votes
This delicious Quinoa Porridge is an easy to make and sustaining start to the day. It suits gluten, dairy & egg-free diets.

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
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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.

Course: Breakfast

Share the goodness!

Category: Breakfast Tags: breakfast, coconutfree, cornfree, dairyfree, eggfree, garlicfree, glutenfree, grainfree, legumefree, lowfructose, lowsugar, nutfree, onionfree, Quinoa, seafoodfree, sesamefree, snack, soyfree, vegan, vegetarian, wheatfree, yeastfree

Reader Interactions

16 Comments

Post a comment
  1. Melisa Ciputra says

    5 stars
    This looks good!

    October 11, 2017
    Reply
  2. Kate Koger says

    5 stars
    Making this right now!!! Can’t wait to enjoy it!!

    October 24, 2017
    Reply
  3. 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.

    October 27, 2017
    Reply
    • Georgia Harding says

      Thrilled you are enjoying it and I love your additions – perfect and thanks for sharing them Janet. G x

      October 27, 2017
      Reply
  4. Sadé Reedy says

    5 stars
    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!

    November 6, 2017
    Reply
    • Georgia Harding says

      Beautiful combo of flavours Sadé – thanks for sharing and thanks for your comment to. Enjoy G x

      November 8, 2017
      Reply
  5. geet says

    5 stars
    Nice! thank you for sharing.
    I will try this out

    November 28, 2017
    Reply
    • Georgia Harding says

      You’re very welcome, thanks for your feedback and rating G x

      December 1, 2017
      Reply
  6. 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?

    May 27, 2018
    Reply
    • 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

      May 29, 2018
      Reply
  7. Catherine says

    Thank you for this recipe! Love it! Georgia what type of coconut milk do you use? Tinned?

    September 26, 2019
    Reply
    • 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

      September 30, 2019
      Reply
  8. Amber says

    Georgia, do you soak your quinoa prior to cooking?

    April 26, 2020
    Reply
    • 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

      May 2, 2020
      Reply
  9. 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?

    March 11, 2021
    Reply
    • 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

      March 15, 2021
      Reply

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