Vegan quinoa porridge recipe – Fed up of oatmeal? Then kick start your day with this delicious heart warming gluten/wheat free breakfast alternative.
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I’m so excited to share this recipe with you because it feels like forever since I made a breakfast dish. Behind the scenes I’ve been doing some trial and error with quinoa. I know so many people get tired of oatmeal bowls, so if you lead a gluten/wheat/ dairy free lifestyle and seeking more variety to start the day, then I have you covered with this nutritious, tasty bowl of quinoa porridge.
What is quinoa porridge
In short quinoa porridge is a breakfast dish made from quinoa – either the seeds or flakes and is cooked with milk and/or water.
Once cooked the porridge is sweetened with sugar or topped with fruit. Just like oatmeal there is no gluten in quinoa and it is very fibrous, with a good source of protein making it a healthy gluten/wheat free alternative.
How to make quinoa porridge
To make this recipe you will need the following
- Almond milk
- Vegan condensed milk
- Nuts/seeds for topping
Rinse the quinoa – I used seeds for this recipe but flakes will also work just fine too. If using seeds, always rinse them off in a fine mesh sieve so the seeds don’t fall through. You want any debris to be removed before moving onto the next step.
Cooking the seeds/flakes – I personally like to prepare my quinoa porridge with almond milk alone. Therefore no addition of water is included, however you can weaken down the creaminess if you wish with 1/2 cup of water.
The seeds needs to expand and absorb the liquid before reaching that “porridge” stage. Start by boiling the milk. Keep an eye and stir so it doesn’t scorch. Once boiled add your quinoa and cinnamon. Then it’s just a case of stirring as the quinoa swells. It took a total of 15 minutes before reaching expansion.
Pureeing the cooked quinoa – This recipe takes a different route from most quinoa porridge bowls. Rather then leaving the expanded seeds intact, instead make them into a puree for true creamy texture.
You can puree the cooked quinoa using a blender, immersion stick or food processor (make sure it’s high powered). I have a vitamix which is very high powered and pulses everything within seconds.
Adding sweeteners and topping – Once the quinoa porridge is ready, it should be still hot/warm so there is no need to reheat again. Stir in your vegan condensed milk for optimal sweetness and top with nuts and seeds of your choice.
Can I have quinoa porridge with coconut milk or another plant based milk?
Yes, if you are allergic to nuts or simply prefer the taste of another vegan milk. Just replace the almond milk with whatever milk you desire.
Quinoa porridge for babies
This nutritional powerhouse isn’t just suitable for adults. Your little prince and princess can benefit from this porridge too.
- Cook the quinoa with water or breast milk for 15 minutes
- Puree the cooked quinoa once absorbed (add a splash or milk or water if needed)
Can I make quinoa porridge overnight instead
Yes, if you are pressed for time in the morning or simply prefer to be ahead of yourself. You can do the following
- Cook the quinoa in advance so it is ready to be pureed the next day
- Make the entire recipe and simply reheat in the morning (stove top, microwave and heat via a high speed blender i.e vitamix)
Tools and items you may need
Steps for Quinoa porridge (with pictures)
Bring the milk to the boil then add the quinoa and cinnamon then reduce the heat and cook for 15 minutes.
Once cooked puree the quinoa in either a blender, food processor or an immersion blender.
More breakfast recipes you may like
Creamy millet porridge (GF not vegan)
Buckwheat pancakes(GF not vegan)
Gluten free spinach pancakes (GF not vegan)
Vegan quinoa porridge
- 1/2 cup of quinoa
- 1 cup of almond milk +1/2 cup more for blending
- 1/2 tsp of cinnamon
- 1 tsp of vanilla
- Vegan condensed milk to taste(see post for recipe link)
- Seeds/nuts for topping
- In a medium sized saucepan boil 1 cup of almond milk, careful not to burn the milk so keep a watchful eye.
- Once boiled, reduce the heat to low, add the quinoa, cinnamon and vanilla then stir.
- Let the quinoa absorb the liquid and increase in volume. This should take roughly 15 minutes.
- Once the quinoa has expanded and cooked, transfer the contents to a blender or use an immersion stick to puree unto a smooth consistency. As you pulse the porridge, pour in the additional 1/2 cup of milk.
- Pour into a bowl, stir in your desired amount of condensed milk and sprinkle on the nuts/seeds.