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Many of you may already know about making quinoa for breakfast, but just in case it has missed your radar (or even if it’s been awhile since last you made it), consider this post a gentle reminder.
I was in recent need of such a reminder myself. Last week was my birthday–a happy, quiet day, and one that was sunny and bright after several days of wicked cold and gloomy skies. Kevin had asked if I wanted something over-the-top to start the day, but I wanted to save the extravagance for dinner (or more precisely, dessert: I’m a firm believer in making one’s own birthday cake to ensure one gets exactly what one wants. This year: red velvet cake).
Despite the streaming sunshine, it was still chilly, and given that I had taught my usual 6 am exercise class, I was (as usual) famished (verging on grumpy; Kevin has labeled these my “low blood sugar alert moments” I think he would add several exclamation points to that). I ate a banana (following firm but loving instruction from said husband to “eat this NOW”), perused the pantry, and decided it was the perfect morning for a warm, cozy bowl of quinoa porridge. It had been months since I’d had last made some.
In short, it set the stage for a perfect day. No need to wait until your birthday to try it. Enjoy!
Toasted Quinoa Porridge
This is such a great power breakfast. Quinoa is a superfood, high in protein, so you stay happily satisfied for hours. Best of all, it is a quick and easy bowl-full of cozy on a cold winter's day.
Ingredients
- 1/2 cup quinoa, rinsed
- 1-1/4 cups regular or non-dairy milk (e.g., almond, hemp), divided use
- 1 cup water
- 1/2 teaspoon ground cinnamon
- Pinch of sea salt
- dried or fresh fruit (optional)
- drizzle of agave nectar, maple syrup, or honey (honey is not vegan) (optional)
Instructions
- Heat a medium saucepan over medium heat. Add the quinoa. Cook and stir 3 minutes until toasted and fragrant.
- Stir in 1 cup of the milk, plus the water,cinnamon, and sea salt.
- Bring to a boil, then reduce heat to low.
- Cover and cook about 25 minutes, stirring occasionally heat until the porridge is thick and grains are tender, about 25 minutes. (Add a small amount of water if needed if the liquid has dried up before it finishes cooking).
- Serve, drizzled with some of the remaining 1/4 cup milk, and fresh or dried fruit, and sweetener of choice, if using.
Hi Mal,
Yes, regular milk is fine! (note it says regular or nondairy–just wanted to make sure everyone can enjoy 🙂 Hope you like it!
Do you have to use non-dairy milk for it to be tasty? Or is that because of the flexitarianism?
Sounds delish, just want to make sure using the milk I already have in the fridge won’t “fudge” the recipe…
Thanks for all the great ideas!
Thank you for your blog — found it when looking for homemade LaraBars. Tried this porridge this morning. Made it exactly as written until the end when I found I had no more milk left 🙁 Husband suggested canned coconut milk with a tad more hot water to dilute, threw in approx. 1-2 Tbl. Added raisins and maple syrup. Very tasty. Next time will throw the raisins in the last 5 min. while cooking to soften. Do you think the red quinoa would have a stronger taste? Thanks again.
I am going to share a link to your post on my blog. I loved this. =)
This was my breakfast this morning, and I thoroughly enjoyed it; I never would have thought to make porridge out of quinoa, but I found it more to my taste than my usual oatmeal.
Wow! I’m sure this quinoa recipe will be very delicious. I love eating porridge and I love quinoa, so I’m surely gonna try out this recipe. Thank you very much for sharing!