Why You’ll Love This Quinoa Breakfast Porridge

• It’s a protein powerhouse. Quinoa is a complete protein, meaning it contains all nine essential amino acids, which makes this porridge far more sustaining than your average bowl of oats. You’ll really notice the difference in how long you stay full and focused.
• The texture is uniquely delightful. It’s creamy yet has a slight, pleasant pop from the quinoa grains. It’s not mushy at all—it’s a wonderful change if you’re looking for something different from your usual breakfast routine.
• It’s a master of disguise. If you’ve had quinoa in savoury salads and weren’t a huge fan, don’t write it off! Simmered with milk (or a plant-based alternative) and a touch of sweetness, it transforms into something entirely new and comforting.
• Meal prep magic. This recipe doubles, triples, or even quadruples beautifully. Make a big pot, portion it out, and simply reheat with a splash of milk throughout the week for a breakfast that feels indulgent but is ready in minutes.

Ingredients & Tools

• 1 cup uncooked quinoa, rinsed well
• 2 cups milk of choice (whole milk, almond, oat, or coconut milk all work wonderfully)
• 1 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• A pinch of fine sea salt
• 2 tablespoons maple syrup or honey, plus more for serving
• Your favourite toppings: fresh berries, sliced banana, chopped nuts, seeds, nut butter, etc.

Tools: A medium-sized saucepan with a lid, a fine-mesh strainer for rinsing, and a wooden spoon or spatula.

The ingredients are simple, but each one plays a crucial role. Rinsing the quinoa is non-negotiable—it removes the natural coating called saponin, which can taste bitter. And that pinch of salt? It’s not there to make it salty; it’s there to make all the other flavours, especially the sweetness, pop. A little goes a long way.

Serves: 3-4 | Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• To rinse or not to rinse? Always rinse! I’ve made the mistake of skipping this step before, and the porridge had a slightly soapy, bitter undertone. A quick rinse under cold water in a fine-mesh strainer makes all the difference for a clean, sweet flavour.
• What’s the best milk to use? Honestly, it’s up to you and what you have on hand. Creamier milks like whole milk or canned coconut milk will yield a richer, more decadent porridge. Lighter options like almond or oat milk create a lovely, everyday breakfast. Don’t be afraid to mix and match!
• Can I use pre-cooked quinoa? Absolutely! This is a fantastic way to use up leftover quinoa. You’ll need about 3 cups of cooked quinoa. Simply reduce the liquid to about 1 cup of milk, warm it all together in the saucepan, and proceed with adding the flavourings. It will come together in under 5 minutes.
• Sweetener flexibility. The two tablespoons of maple syrup is a guideline. If you like things less sweet, start with one and add more at the end. You can also use brown sugar, coconut sugar, or even a mashed ripe banana stirred in at the beginning of cooking for natural sweetness.

How to Make Quinoa Breakfast Porridge

Serving Suggestions

Complementary Dishes

• A side of scrambled eggs or tofu — If you need an extra protein kick to power through a big morning, a small side of softly scrambled eggs or turmeric-spiced tofu scramble balances the sweet, creamy porridge beautifully.
• Simple sautéed apples or pears — Cook sliced fruit in a little butter or coconut oil with a dash of cinnamon until tender. Spooning this warm, spiced fruit over the porridge feels incredibly luxurious.
• A crisp, green smoothie — For a truly well-rounded start, a light green smoothie with spinach, cucumber, and apple provides a fresh, hydrating counterpoint to the cozy warmth of the porridge.

Drinks

• A strong cup of coffee — The bitter notes of a good espresso or black coffee cut through the sweetness of the porridge and create a classic, satisfying breakfast pairing.
• Spiced Chai Latte — The warm spices in a chai latte—cinnamon, cardamom, cloves—echo the spices in the porridge, making the whole meal feel like a big, warm hug.
• Earl Grey tea with a splash of milk — The bergamot in Earl Grey tea has a lovely citrusy floral note that brightens up each creamy spoonful of porridge in a really delightful way.

Something Sweet

• A small, warm almond croissant — For a weekend treat or a special occasion, a flaky, buttery croissant alongside your healthy porridge is the ultimate balance of indulgence and nourishment.
• Dark chocolate-covered orange segments — The intense, bitter dark chocolate and bright citrus are a fantastic palate-cleanser and a little something sweet after your bowl.
• A handful of medjool dates — Naturally sweet and chewy, a couple of dates on the side feel like a dessert but are packed with fibre and nutrients, keeping the healthy vibe going.

Top Mistakes to Avoid

• Mistake: Not rinsing the quinoa. I know I sound like a broken record, but it’s the number one reason people say they don’t like quinoa. That bitter saponin coating needs to go! A quick rinse is the difference between a delicious breakfast and a disappointing one.
• Mistake: Stirring during cooking. It’s tempting to peek and stir, but this disrupts the cooking process and can make the quinoa release too much starch, resulting in a gummy, sticky texture instead of a fluffy, separate grain porridge. Trust the process and keep that lid on.
• Mistake: Using only water. While you can technically cook quinoa in water, using at least part milk (dairy or plant-based) is essential for achieving a truly creamy, porridge-like consistency and rich flavour. Water alone will make it taste bland and more like a savoury side dish.
• Mistake: Skipping the salt. Salt is a flavour enhancer, not just a seasoning. Without that tiny pinch, your porridge will taste flat and one-dimensional, no matter how much maple syrup you add. It’s a small step with a big impact.

Expert Tips

• Tip: Toast your quinoa. For a deeper, nuttier flavour, try toasting the rinsed and drained quinoa in the dry saucepan for a few minutes over medium heat before adding the liquid. You’ll smell a lovely, nutty aroma when it’s ready. This adds a whole new dimension of flavour.
• Tip: Infuse your milk. For an extra-special porridge, gently warm the milk with additional flavourings before adding the quinoa. A strip of orange zest, a whole star anise, or a few slices of fresh ginger steeped in the warm milk will impart a subtle, beautiful fragrance.
• Tip: Master the reheat. When reheating leftovers, do it gently on the stovetop with a splash of extra milk. The microwave can work, but it often makes the porridge thick and rubbery. A slow reheat on the stove while stirring brings it right back to its original creamy glory.
• Tip: Go savoury. Quinoa porridge doesn’t have to be sweet! Try a savoury version by cooking the quinoa in vegetable broth, then topping with a soft-boiled egg, avocado, sautéed greens, and a drizzle of chili oil. It’s a fantastic brunch or dinner option.

FAQs

Can I make this quinoa porridge in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, combine all ingredients (except toppings) and cook on low for 2-3 hours, or until the liquid is absorbed. For an Instant Pot, use the same 1:3 quinoa-to-liquid ratio. Add everything to the pot, seal, and cook on high pressure for 1 minute, then let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure. Both methods are great for hands-off cooking, especially for a crowd.

My porridge is too thick! How can I fix it?
No problem at all—this is an easy fix. Simply stir in a little more warm milk or water, a tablespoon or two at a time, until it reaches your desired consistency. The porridge continues to thicken as it cools, so it’s better to err on the side of slightly too thin when you first take it off the heat.

How long will leftovers last in the fridge?
Stored in an airtight container, your quinoa porridge will keep beautifully in the refrigerator for 4-5 days. It’s a fantastic make-ahead breakfast. I like to portion it into individual containers for grab-and-go mornings throughout the week.

Is this recipe gluten-free and dairy-free?
Yes, quinoa is naturally gluten-free! To keep the entire recipe dairy-free, simply ensure you use a plant-based milk like almond, oat, or coconut milk, and use maple syrup instead of honey if you’re following a vegan diet. It’s an incredibly adaptable recipe for various dietary needs.

Can I use different spices?
Please do! Cinnamon is a classic, but feel free to experiment. A pinch of nutmeg or cardamom would be lovely. For a “chai-spiced” version, try a blend of cinnamon, ginger, cardamom, and a tiny pinch of cloves. Pumpkin pie spice is also a great shortcut for a warm, autumnal flavour.