Quinoa Breakfast Porridge Recipe
User Reviews
5
Quinoa Breakfast Porridge Recipe
Description
The Quinoa Breakfast Porridge Recipe starts by combining rinsed quinoa with coconut milk, water, maple syrup, salt, and vanilla extract in a saucepan. The mixture is brought to a boil and then simmered covered until most liquid is absorbed and quinoa is cooked through. After resting off the heat, the porridge is fluffed to a light, creamy texture.
It is served in bowls with optional toppings such as crunchy granola (quinoa crunch), a selection of fresh fruits like apricots, blueberries, and pomegranate seeds, unsweetened coconut flakes, and fresh mint leaves, adding texture and freshness. Maple syrup can be drizzled on top for extra sweetness.
This porridge provides a nourishing, versatile breakfast option that combines coconut's richness with the protein and texture of quinoa, brightened by fruit and crunch from the toppings.
Leftovers can be refrigerated up to three days in an airtight container. Before reheating, add a small amount of water or coconut milk to loosen the porridge and restore creaminess.
Ingredients
For the quinoa porridge:
- 1 cup quinoa tri color or white quinoa, rinsed and drained, uncooked
- 1 can coconut milk 13.5 ounces/400 ml (or almond milk, unsweetened, canned
- 1/4 cup water
- 2 tablespoons maple syrup or any other sweetener
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the toppings (optional)
- 1 cup quinoa crunch or your favorite granola
- 1 cup Fresh fruit I used apricots, blueberries and pomegranate seeds
- 1/2 cup coconut flakes unsweetened
- 8-10 leaves mint optional, fresh
- maple syrup optional, to finish it off
Instructions
- To make the quinoa breakfast porridge: Place the quinoa, coconut milk, water, maple syrup, salt, and vanilla extract in a medium size saucepan (with a tight lid) and heat it over medium high heat. Bring it to a boil, turn the heat down to low, and put the lid on. Cook until most of the liquid is absorbed, 18-20 minutes. Once cooked, let it sit on the counter for 10 minutes. Before serving, fluff it with a fork.
- When ready to serve: Distribute the quinoa among 4 breakfast bowls. Top it off with quinoa crunch, fresh fruit, coconut flakes, and fresh mint. Serve it with maple syrup on the side.
Notes
- This recipe yields about 3 to 3 1/2 cups, suitable for approximately four servings.
- Leftover porridge stores in the refrigerator for up to 3 days; add water or coconut milk before reheating to restore texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 28g | 140% |
| Sodium | 168mg | 7% |
| Potassium | 582mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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