Quinoa porridge is a perfect way to use up leftover quinoa to make a powerhouse breakfast. It is vegan (if you use plant based milk), high in protein, gluten free, low fodmap, and basically a big bowl of superfood. It is customizable and can be dressed up just like your favorite oatmeal.
This homemade quinoa porridge is a million times better than the storebought kind. It is nutty and smooth. Maybe the fact that I rinse my quinoa so well before cooking gets rid of that bitter grassy taste I found in the prepackaged kind. Either way I am so glad that I tried this!
I cooked up a big batch of quinoa in my rice cooker so I had lots for dinner and some for breakfast too. This recipe makes 2 cups of porridge and you can make enough ahead to last you a few mornings. Yay to meal prep! I find this super filling and only eat half or a quarter if I am topping it with a lot of fruit and nut butter. It easily keeps me full until lunch.
If you really want to enhance the superfood aspect of this porridge, try topping it with chia seeds, goji berries, walnuts, apples, blueberries, almonds etc.
- 1 cup cooked quinoa
- 1 cup almond milk (or other plant based or animal milk)
- Cinnamon (optional)
- Vanilla (optional)
- Put the quinoa, milk and optional flavorings in a blender and puree together
- Warm up in a pot or microwave
- Top with your favorite toppings (nuts, fruit, sugar, nut butters, hemp seeds, chia seeds etc)
Here are some more oatmeal toppers that would be awesome on quinoa porridge too: