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.

Quinoa Breakfast Porridge topped off with fruits and granola

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.

Quinoa Breakfast Cereal ingredients photographed from the top view
Coconut Milk Quinoa Porridge served in a bowl with fruits on top

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.

Related: Do you own a pressure cooker? If so, try my Instant Pot Breakfast Quinoa recipe, which is the same recipe but made in a pressure cooker instead.

Quinoa Cereal topped off with fruits and granola

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.

Quinoa Breakfast Cereal Recipe served in bowls and topped off with fruit

This recipe is adapted (with minor changes) from Megan Gordon’s cookbook, Whole-Grain Mornings.

Other healthy breakfast porridge recipes you might like

Save This Recipe
Want to save this recipe? Enter your email below and we’ll send the recipe link to your inbox so you can easily come back to it when you are ready to make it. Plus, you’ll get great new recipes every week.
Please enable JavaScript in your browser to complete this form.

Quinoa Breakfast Porridge Recipe

5 from 17 votes
Yields4 servings
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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 

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
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

If you’re looking for approachable, yet creative recipes made with everyday ingredients, you’ve come to the right place. Here, we’re all about recipes that’s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

The cover of Foolproof Protein packed ebook.

Claim Your Free E-Book

Foolproof Protein-Packed
Sign up to get our free Protein-Packed Meals E-book with recipes you can make in under 45 minutes. Plus, get weekly updates and goodies from us.
Please enable JavaScript in your browser to complete this form.
5 from 17 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




31 Comments

  1. I do not think the fat count is right in your nutrition info the coconut milk alone is 60g of fat for the whole recipe and if you divide that by 4 that is 15g per serving making the fat content for the meal more around 17.5g of fat…and that is not including any toppings.

    Just curious as to how you got 7g? I’m trying to use this for a client that is looking for a meal that stays below 29g of fat. 🙂

    1. Hi Chasity,
      I just (like literally 2 days ago) switched to a new nutrition calculator and a few recipes did not convert correctly. Sadly, this one was one of them.
      It did not calculate the calories coming from coconut milk correctly. I just rerun it through it and it is now in there.
      As you know, coconut milk is quite high in (good) fat and calories but if you need a lower calorie recipe you can easily make this using almond milk as well.
      I hope this helps.
      I am sorry for the inconvenience.
      CHeers!

  2. 5 stars
    This is a perfect recipe for coconut breakfast quinoa. A little sweet but not too sweet. A nice creamy coconut flavor accentuated by the vanilla and balanced out with the salt. This will definitely be one of my favorites. Thanks 🙂

    1. Margaret,

      I am so happy to hear that you liked this quinoa porridge. I agree with you, coconut flavor really makes it taste delicious.
      Thanks for your feedback.
      Cheers!