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Quinoa Breakfast Porridge

ByKristen Wood Last updated

5 from 1 vote

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This creamy quinoa porridge is an easy way to turn cooked quinoa into a warm, satisfying, high-protein breakfast. Made with milk, maple syrup, vanilla, and cardamom, it cooks up tender and lightly sweet with a cozy, porridge-like texture. I love topping it with fresh berries and toasted coconut, but it’s just as good with yogurt or whatever fruit you have on hand. Naturally gluten-free and vegetarian, with an easy vegan option.

A bowl of quinoa breakfast porridge topped with blackberries, raspberries, strawberries, blueberries, and shredded coconut, served with a spoon on the side.
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“This was delicious. Better than oatmeal for breakfast. So easy to make for the week. And you can easily make it to your liking.”
— Dee

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A Note From Kristen

I started making quinoa porridge as an alternative to oatmeal, and it quickly became a morning favorite. It has a subtle nutty flavor and a texture that lands right between creamy and hearty. I love how versatile it is too. You can keep it simple or change it up with fruit, nuts, or even a few chocolate bits, depending on what you’re craving that morning. I hope you love it too!
~Kristen

A bowl of quinoa breakfast porridge topped with strawberries, blackberries, blueberries, shredded coconut, and hemp seeds, with a spoon resting inside.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

Measured ingredients on a wooden surface: a jug of milk and water, a bowl of cardamom, vanilla, maple syrup, and white quinoa—everything you need for a comforting quinoa breakfast porridge.
Quinoa, maple syrup, vanilla extract, cardamom, milk and water form the basis of this quinoa porridge recipe.
  • White Quinoa: Acts as the base and foundation of the porridge, absorbing flavors and providing it with texture and substance. 
  • Milk or Plant-Based Milk: Adds gentle richness and creaminess to the quinoa porridge. 
  • Water: Helps cook the quinoa evenly. It also lightens the texture, preventing the porridge from becoming too heavy. 
  • Maple Syrup: Sweetens the dish with a caramel-like depth that doesn’t overpower it. 
  • Vanilla Extract: Provides warmth and aromatic notes that complement the quinoa’s earthy flavor. 
  • Ground Cardamom: Adds a fragrant, almost citrusy spice that deepens the porridge’s flavor. 
  • Berries: For topping. Fresh or frozen! They add color, texture, and tartness that go really well with cardamom in particular. Strawberries, blueberries, and raspberries work great here.  
  • Toasted Coconut: For garnish. It gives the quinoa breakfast porridge a satisfying crunch and hints of tropical flavor. You can use coconut flakes or shredded coconut for this recipe. See my top tips below on how to toast coconut.
A bowl of quinoa breakfast porridge topped with mixed berries, shredded coconut, and milk sits on a beige cloth with a spoon.

How to Make Quinoa Porridge

01

BOIL QUINOA

Add the quinoa, milk, and water to a small saucepan and bring to a boil. Lower the heat and simmer for about 20 minutes, until the quinoa is tender.

A saucepan filled with uncooked quinoa soaking in water, ready to be transformed into a wholesome quinoa breakfast porridge, sits on a wooden surface.

02

ADD FLAVORINGS

Stir in the maple syrup, vanilla, and cardamom until well combined.

A saucepan with quinoa breakfast porridge, liquid, and seasoning being stirred with a wooden spoon on a wooden surface.

03

SERVE AND ENJOY

Serve warm, topped with berries, toasted coconut, and an optional splash of milk. Enjoy!

A bowl of quinoa breakfast porridge topped with strawberries, mixed berries, and shredded coconut, served with milk and a spoon.

Serving Ideas

  • Enjoy on its own as a comforting breakfast.
  • Serve alongside toast with butter, nut butter, or jam.
  • Pair with a simple fruit salad or citrus segments.
  • Add a scoop of yogurt or dairy-free yogurt for extra creaminess.
  • Serve with a soft-boiled egg or tofu scramble for a more filling meal.
  • Pair with tea, coffee, or your favorite latte.
  • Top with:
    • Sliced mango and a drizzle of coconut milk.
    • Banana slices and cacao nibs.
    • Peanut butter and pomegranate arils.
    • A dash of cinnamon or nutmeg.
    • Nuts like walnuts, pecans, or almonds.
A bowl of quinoa breakfast porridge topped with strawberries, blackberries, blueberries, shredded coconut, and hemp seeds, with a spoon on the side.

Kristen’s Top Tips

  • To toast the coconut, simply place coconut flakes or shredded coconut in a dry skillet over high heat, stirring frequently for 1-2 minutes.
  • Rinse the quinoa before cooking to remove the natural coating that gives it its bitter taste. 
  • Adjust the ratio of quinoa to liquid depending on your preference. Add more liquid for a thinner porridge; add less for a thicker porridge. 
  • Don’t forget to stir the quinoa every few minutes to prevent sticking and ensure even cooking.
A bowl of quinoa breakfast porridge topped with mixed berries, shredded coconut, and hemp seeds, served with a spoon on the side.

More Delicious Breakfast Recipes You Might Enjoy

A bowl of quinoa breakfast porridge topped with mixed berries and shredded coconut, served on a beige plate.

A bowl of quinoa breakfast porridge topped with blackberries, raspberries, strawberries, blueberries, and shredded coconut, served with a spoon on the side.

Creamy Quinoa Porridge with Berries

Author: Kristen Wood
521kcal
5 from 1 vote
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Prep 5 minutes
Cook 20 minutes
Total 25 minutes
This creamy quinoa porridge is an easy, comforting, high-protein breakfast made with simple pantry ingredients. Cooked until tender and finished with maple syrup, vanilla, and warm spices, it’s naturally gluten-free and easy to customize with your favorite toppings!
Servings 2 servings
Course Breakfast
Cuisine Andean, South American
Diet Gluten Free, Vegan, Vegetarian
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Ingredients

  • 1 cup white quinoa rinsed
  • 2 cups milk or plant-based milk; plus extra for serving
  • 1 cup water
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cardamom
  • berries for topping; fresh or frozen
  • toasted coconut for garnish, see notes

Method

  1. In a small pot, bring the quinoa, milk, and water to a boil. Reduce the heat, then simmer for 20 minutes, or until tender.
    A saucepan filled with uncooked quinoa soaking in water, ready to be transformed into a wholesome quinoa breakfast porridge, sits on a wooden surface.
  2. Stir in the maple syrup, vanilla, and cardamom.
    A saucepan with quinoa breakfast porridge, liquid, and seasoning being stirred with a wooden spoon on a wooden surface.
  3. Serve warm with berries, toasted coconut, and a splash of milk. Enjoy!
    A bowl of quinoa breakfast porridge topped with strawberries, mixed berries, and shredded coconut, served with milk and a spoon.
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Notes

You can use coconut flakes or shredded coconut. To toast, simply place in a dry skillet over high heat, stirring frequently for 1-2 minutes.
Storage and Reheating 
Let the quinoa porridge cool completely before storing it in an airtight container. You can also make a bigger batch, then keep them in little jars with lids in the fridge! Stored properly, they’ll last for up to 4 days. 
You can enjoy them cold, or reheat the portions in the microwave or in a small saucepan on the stovetop over medium heat. If it’s too thick for your liking, add a tablespoon or two of water or dairy-free milk to bring back its creamy consistency. 

Nutrition

Serving1bowlCalories521kcalCarbohydrates80gProtein20gFat13gSaturated Fat5gPolyunsaturated Fat3gMonounsaturated Fat3gCholesterol29mgSodium105mgPotassium898mgFiber6gSugar24gVitamin A407IUVitamin C0.1mgCalcium368mgIron4mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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2 Comments

  1. 5 stars
    This was delicious. Better than oatmeal for breakfast. So easy to make for the week. And you can easily make it to your liking.

    Reply