Quinoa Porridge


  • 1/2 Cup of Quinoa
  • 1/2 Cup of Water
  • 1 Tablespoon of Coconut Sugar
  • 1/2 Teaspoon of Vanilla Essence
  • 1 Cups of Nut Milk

To Serve

  • Maple Syrup/Honey for Drizzling
  • Nuts/Seeds/Fruit of your Choice

This is a lovely way to spruce up your usual oats and great for getting some extra protein in. Quinoa is usually served savoury but, weirdly, this is how I first started eating it. A bowl of this smothered in cinnamon and some toasted nuts is one of my favourite things to have for breakfast or dessert. Quinoa is amazing at absorbing flavours, making it the perfect for topping with something different each morning.


Add the quinoa, half a cup of water and half a cup of nut milk to a saucepan on medium heat. Pop the lid on and let it cook for about 12 minutes until most of the water has been absorbed and it’s nice and fluffy.


Take the lid off and stir in the remaining nut milk, vanilla and coconut sugar. Let it cook until the coconut sugar dissolves and everything is heated through. Continue cooking it, letting the milk reduce and thicken until you have your desired consistency (like regular porridge everyone has different preferences for thickness!)


Add the porridge to your bowl and top with your desired toppings.



3 Comments to Quinoa Porridge

  1. Rhona Fitzpatrick says:

    This looks fabulous! Could you even cook the quinoa the night before to save time? Then add the milk etc in the morning?

  2. Richie says:

    Eating this as we speak! I must admit I’m really surprised – I’m not usually a fan of quinoa but used some I had left lying around for this, and I’m converted. Never thought quinoa would come out creamy like this, and it has a lovely nutty bite too. I didn’t have coconut sugar and to be honest I don’t think it needs it, especially when a sweetener is added at the end. Could this be mixed with oats to give a super-duper, all-angles-covered porridge? And if so, how would they be combined?
    Thanks! 🙂