Serving Details
- Serves: 2
- Serving Size: 1 bowl per person
- Meal Type: Breakfast / Plant-Based / Gluten-Free
- Dietary: Vegan, Gluten-Free, Dairy-Free
Recipe Description
The Cook Book’s quinoa porridge is a creamy, protein-rich alternative to traditional oats — perfect for fueling your morning. Lightly spiced and naturally sweetened, this wholesome bowl is topped with fruit, nuts, or seeds to create a balanced and satisfying start to the day.
Cooking Time
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Ingredients
For the Porridge Base:
- 1/2 cup quinoa, rinsed well
- 1 1/4 cups almond milk (or any plant-based milk)
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup or agave (optional)
- Pinch of sea salt
For Toppings (optional):
- Fresh berries or sliced banana
- Chopped nuts (almonds, walnuts, pecans)
- Seeds (chia, flax, pumpkin)
- Extra drizzle of maple syrup or nut butter
Instructions
- In a small saucepan, combine rinsed quinoa, almond milk, cinnamon, vanilla, salt, and maple syrup.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until quinoa is soft and mixture is creamy, stirring occasionally.
- If needed, add a splash more milk to reach desired consistency.
- Serve warm, topped with fresh fruit, nuts, seeds, or a drizzle of maple syrup.
Nutritional Information (Per Serving)
- Calories: ~280 kcal
- Protein: 9g
- Carbohydrates: 38g
- Fat: 9g
- Fiber: 4g
- Sodium: 120mg
FAQs
Can I use pre-cooked quinoa?
Yes — warm it with milk and spices on the stove until creamy, about 5–7 minutes.
Can I store leftovers?
Absolutely. Store in the fridge for up to 3 days. Reheat with a splash of milk.
Is quinoa porridge gluten-free?
Yes — quinoa is naturally gluten-free and safe for most gluten-sensitive diets.
Can I sweeten it differently?
Try honey (if not vegan), coconut sugar, or mashed banana for natural sweetness.
Can I add protein?
Yes — stir in a scoop of plant-based protein powder or top with Greek yogurt (if not vegan).
