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Porridge is one of our favourite breakfast recipes. You can make so many different variations and it is such a nourishing meal that is easy to fall in love with it. This time we wanted to switch it up a bit and we made a quinoa porridge to keep it interesting and give oatmeal a bit of a break.
Other than switching up our porridge game,I also wanted to add more gluten-free breakfast options to our repertoire. Replacing oatmeal with quinoa is a super simple way to do so. You can do that for pretty much any porridge recipe you get your hands on.
A lot of people are not very fond of quinoa. I've found that a lot of these people dislike the bitter taste it has. Fortunately, there's an easy fix for this. If you rinse quinoa before it goes into boiling water you'll significantly reduce that nasty bitter flavour.
When you're making sweet recipes such as this quinoa porridge it is especially important that you rinse it off pretty well. It doesn't take long to do so and it will make all the difference in the world. After that you just have to cook it as normal, that's two parts water to one of quinoa.
To make our quinoa porridge super tasty and nourishing we are adding a batch of berries. You can pick whatever kind of berries you want, they all go well with this recipe. I usually use mixed frozen berries, it's a lot more practical and so much cheaper than using the fresh kind.
Also, for recipes like this one it really reduces the waiting time. You want to let your quinoa porridge cool off a little bit before you serve it. If you use frozen berries you'll be able to pretty much eat your meal right after you've mixed the berries in.
If you have kids you'll know that these few minutes are worth gold when you are trying to get out of the door. No one has time to spend half of the morning waiting on a bowl of quinoa porridge to cool off! Just cook it, serve it, eat it and go!
The last thing I add is the toppings. You can either let everyone add them to their own bowl. Or you can just add them to the whole batch. The toppings we are using are also simple and you most likely have them handy. We used morning-friendly ingredients so we could easily cook this recipe during the week.
I always like adding something crunchy to meals like this one. It gives you a little surprise to chew on. Roasted pumpkin seeds are perfect for our quinoa porridge. Aside from the crunchiness, they'll also add a few extra nutrients and protein to your meal.
Lastly, if you need a little extra kick of sweetness you can drizzle a bit of maple syrup to your quinoa porridge. If you are on the sweet breakfast team, adding maple syrup will put this recipe on top of your list, for sure.
For the quinoa porridge
For the topping
|Amount Per Serving|
|Calories 432||From Fat 107|
|% Daily Value*|
|Total Fat 12g||18.3%|
|Saturated Fat 1g||6.3%|
|Trans Fat 0g|
|Total Carbohydrate 66g||22.1%|
|Dietry Fiber 7g||29.9%|
|Vitamin K2 0.94µg||1%|
|Vitamin A 402.36IU||8%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.48mg||24.2%|
|Vitamin C 1.1mg||1.8%|
|Vitamin D 110.04IU||27.5%|
|Vitamin D3 2.62µg|
|Vitamin E 9.66mg||32.2%|
|Vitamin K1 6.69µg||8.4%|
|Pantothenic acid 0.83mg||8.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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