Creamy Quinoa Porridge

Hannah Sunderani
Mar 5, 2018
3 min read

These Creamy Quinoa Porridge bowls are so good that it felt a crime not to share them with you. I have been eating this quinoa porridge for breakfast for a few days now, and I just can't seem to get enough of its deliciously lush and creamy flavour.

You'll see here that this porridge is not made from oats, but quinoa! I know this is a pretty old concept, and by no means revolutionary, but it excites me nonetheless. In fact, I used to have quinoa porridge a lot in my early 20s at the time when I was gluten-free. But to be honest, over the past couple years since I discovered over night oats, the easy breakfast trend that has become evermore popular, I forgot about how this wondergood seed could play a star performance in our breakfast bowls too.

So I'm here to say, bring back the quinoa! Because quinoa porridge is a heavenly and healthy, gluten-free breakfast bowl that deserves a gold medal too. The reason for me trying quinoa porridge again was because of a little 28 day detox I'm doing at the moment by Danette May. (It's not a vegan detox, but I've been subbing as needed). Anyways, this girl seems to LOVE quinoa as a healthy detox food, using it in all sort of recipes, and I swear by this point I have quinoa coming out of my ears. But in all honestly she's managed to make this protein rich seed taste sensational, adding healthy fats like coconut oil and coconut milk to make it flavourful and satiating. Suffice to say she has inspired me to incorporate quinoa back into my daily diet, starting with breakfast!

What makes this quinoa porridge bowl so creamy and lush is cooking the quinoa in homemade almond milk. You all know how much I love using homemade almond milk in my breakfast bowls, and this one is no exception. The homemade almond milk gives the porridge a thick and velvety texture that you just can't replicate with store bought. If you can't make your own almond milk, or you don't have the time, I'd recommend using canned coconut milk in these bowls to deliver that same lush and buttery flavour.

I've then added a ton of cinnamon to this bowl to really make the porridge pop. Again, this was something I learned through Danette's detox. Usually, I only add a pinch or two to my food, but Danette recommended adding 1 full tsp to her quinoa breakfast which had me hella surprised. I mean, I know cinnamon is good for reducing inflammation, but isn't that a little overkill? Turns out it's quite the contrary in this creamy pudding. The cinnamon rich bowl makes every bite a satiating spoonful of bliss. The cinnamon infused pudding is to tasty you'll want to lick the bowl clean when you're done. Come what Danette May, I stand by her suggestion.

For these bowls I've topped one with frozen mango, and the other with frozen raspberries. Frozen fruit works so well in this dish because when melted they become lush and jammy. Of course you can use any fruits you like, but I personally love how these particular fruits compliment the creamy porridge. I really can't decide whether I prefer the mango, or the raspberry, because they are both premium. So maybe you can help me decide in the comments below? To finish I've included some coconut flakes and pecans for some nuttiness and crunch. The end result is a creamy quinoa porridge that gives overnight oats a run for their money.

So go ahead and add this healthful quinoa porridge bowl to your daily breakfast regiment. Tonight I'm going to bed dreaming of quinoa.

Creamy Quinoa Porridge

Serves: 2 | Prep Time: 10 mins| Cook Time: 12-15 mins

Ingredients:

Inspired from Danette May

1/2 cup white quinoa, uncooked
1 1/2 cups 10-minute Homemade Almond Milk, or canned coconut milk
2 tsp cinnamon
2 tbsp coconut flakes
2 tsp maple syrup, or to taste
splashes water if needed
1/2 cup frozen raspberries
1/2 cup frozen mango, chopped
4 tbsp pecans, chopped
coconut shavings, to sprinkle

Directions:

In a saucepan add your quinoa and homemade almond milk. Bring to boil, then reduce to a simmer and cook quinoa stirring often, until cooked (approx. 12-15 minutes). While cooking add cinnamon, coconut flakes and maple syrup, stir to combine. And splashes more water if needed to reach desired porridge consistency.
Divide porridge between two bowls and top with raspberries and mango. Sprinkle with chopped pecans, and coconut shavings.

Approvals: