Quinoa Breakfast Porridge (Vegan & Gluten-Free)

Quinoa Porridge Recipe

While my go-to breakfast porridge recipe is Oatmeal with Almond Milk and Chia Seeds, Chia Seed Yogurt Pudding, or Overnight Oats recipe with Yogurt, sometimes I just need something different. This quinoa breakfast cereal is an excellent alternative if you feel the same way. 

Just like my other quinoa recipes, this Quinoa Breakfast Porridge recipe is a protein-packed, high in antioxidants, and gluten-free breakfast bowl you can make in less than 20 minutes. It is also vegan.

And if you prefer a different method of cooking this quinoa breakfast, you can cooking this quinoa porridge in microwave or an instant pot.

If you feel the same way and want to switch up your healthy breakfast porridge game, read on…

How To Cook Quinoa For Breakfast Cereal?

While the recipe below is the basic recipe for making quinoa porridge, lately I have also been making a few different variations of it so I thought I could outline those in detail to help you as you make your own.

Method #1: Cook quinoa with plant-based milk

The first method is to cook quinoa with your favorite plant-based milk. If you are new to cooking quinoa with milk, this is a good recipe to start. Plant based milks like unsweetened coconut and almond milks deliver a surprisingly creamy porridge making it idea for a heartwarming and healthy breakfast.

In the recipe below, I used coconut milk, but almond milk would also work.

The ideal coconut milk to quinoa ratio is 13,5 ounces of canned and unsweetened coconut milk mixed in with ¼ cup water for 1 cup of uncooked quinoa.

If you want to use almond milk, then the ideal ratio is 2 cups of almond milk for 1 cup of quinoa.

Both variations, made with almond or coconut milk, deliver a nice and creamy quinoa breakfast porridge. However, if you want it to be lighter on the creamy part, you can swap some of the plant milk with water.

To sweeten it, in addition to the fruit and quinoa crunch, I used a few tablespoons of maple syrup. However, you can adjust the amount of sweetener you use based on your preference.

As you can see in the photos, I used tri-colored quinoa. However, you can make this recipe with red or white quinoa as well. However, I have to mention it is imperative to rinse it thoroughly to ensure that its natural coating (that makes it bitter) is fully removed.

Method 2: Use Leftover Quinoa

I usually cook a batch of quinoa with water over the weekend to add it in salads, soups, or serve it as a side dish (like this Seasoned Quinoa Recipe) throughout the week. Lately, I have also been using it make a similar quinoa breakfast porridge as well. This works perfectly if you have leftover quinoa that wouldn’t be enough for any other recipe.

To turn (leftover) cooked quinoa into a heartwarming bowl of quinoa breakfast cereal, simply place it in a bowl and pour in ¼ cup of your favorite plant-based milk (or more based on your preference). Place it in the microwave for 45 seconds or so to warm it up. Or you can warm it up on the stovetop, if you don’t have a microwave.

Change your vegan quinoa breakfast by using different toppings

I don’t know about you, but I love a big bowl of breakfast porridge topped off with seasonal fruits and homemade granola. Here, I used blueberries and pomegranate seeds along with a handful of quinoa crunch (aka my favorite quinoa snack) and dried coconut flakes. Obviously, you can switch it up with what is in season or what you have in your fridge.

With that being said, yesterday I also made a savory version of this using the leftover quinoa method I mentioned earlier.

To do so, I mixed a cup of leftover quinoa with ¼ cup of water in the microwave. Then I sautéed some onion with bell peppers and shiitake mushrooms and add the cooked warm quinoa in. Right before serving, I placed it in a large bowl and topped it off with a fried egg.

I don’t know if it is right to call that version “breakfast porridge” per se, but I thought I could mention.

If you have never used quinoa for breakfast, give this hot quinoa cereal recipe a try. It is surely a great alternative to your usual oatmeal breakfast and an easy way to get in a healthy dose of plant based protein into your diet in the morning.

Other healthy breakfast porridge recipes you might like

• Apple Cinnamon Oatmeal
• Overnight Apple Muesli
• Baked Crunchy Blackberry Oatmeal
• Buckwheat Porridge
• Overnight Oats with Steel Cut Oats

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Quinoa Breakfast Porridge Recipe

5 from 17 votes

By: Aysegul Sanford

Yields4 servings

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Burnt out on your favorite oatmeal breakfast? Start your day off with this vegan Quinoa Breakfast Porridge – a protein-packed, quick and filling breakfast bowl. Enjoy variations of toppings (fruits, nuts, granola, etc.) mixed in with earthy quinoa.

Ingredients 

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For the quinoa porridge:

• ▢ 1 cup uncooked quinoa, tri color or white quinoa, rinsed and drained
• ▢ 1 can unsweetened can of coconut milk, 13.5 ounces/400 ml (or almond milk
• ▢ 1/4 cup water
• ▢ 2 tablespoons maple syrup, or any other sweetener
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon vanilla extract

For the toppings (optional)

• ▢ 1 cup quinoa crunch, or your favorite granola
• ▢ 1 cup fresh fruit, I used apricots, blueberries and pomegranate seeds
• ▢ 1/2 cup unsweetened coconut flakes
• ▢ 8-10 leaves fresh mint, optional
• ▢ maple syrup to finish it off, optional

Instructions 

• To make the quinoa breakfast porridge: Place the quinoa, coconut milk, water, maple syrup, salt, and vanilla extract in a medium size saucepan (with a tight lid) and heat it over medium high heat. Bring it to a boil, turn the heat down to low, and put the lid on. Cook until most of the liquid is absorbed, 18-20 minutes. Once cooked, let it sit on the counter for 10 minutes. Before serving, fluff it with a fork.
• When ready to serve: Distribute the quinoa among 4 breakfast bowls. Top it off with quinoa crunch, fresh fruit, coconut flakes, and fresh mint. Serve it with maple syrup on the side.

Notes

• Yields: This recipe make 3 to 3 1/2 cups of quinoa porridge that is ideal for 4 servings. The nutritional values listed below do not include the optional toppings.
• Storing leftovers: Bring the leftovers to room temperature, place them in an airtight container, and keep them in the fridge for up to 3 days. When ready to serve, add a few tablespoons of water (or coconut milk) before reheating on the stovetop or in the microwave.

Nutrition

Calories: 485kcal | Carbohydrates: 42g | Protein: 9g | Fat: 33g | Saturated Fat: 28g | Sodium: 168mg | Potassium: 582mg | Fiber: 7g | Sugar: 10g | Vitamin C: 3mg | Calcium: 50mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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