Why You’ll Love This Quinoa Porridge with Cinnamon

• A seriously satisfying start to the day. Quinoa is a complete protein, which means this porridge isn’t just carbs—it has real staying power to keep you fueled and focused all morning long.
• It’s naturally gluten-free and so versatile. Whether you need to avoid gluten or are just exploring new grains, this recipe is a perfect base. You can top it with absolutely anything you love.
• The texture is uniquely wonderful. It’s creamy yet maintains a slight, pleasant chew from the quinoa, which is so much more interesting than a standard, mushy porridge.
• It feels like a treat but is genuinely wholesome. The warm cinnamon and touch of natural sweetness make it feel decadent, but you’re starting your day with a powerhouse of nutrients. It’s a win-win.

Ingredients & Tools

• 1 cup white quinoa, rinsed very well
• 2 cups milk of your choice (dairy, almond, oat)
• 1 cup water
• 1 tsp ground cinnamon
• 1 pinch of fine sea salt
• 2 tbsp maple syrup or honey, plus more for serving
• 1 tsp pure vanilla extract
• For topping: Fresh berries, sliced banana, chopped nuts, or a dollop of yogurt

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

Rinsing the quinoa is non-negotiable here—it removes the natural coating called saponin, which can taste bitter. And using a combination of milk and water gives you the perfect balance of richness and lightness. A little pinch of salt might seem odd, but it truly makes all the other flavours pop.

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

Before You Start: Tips & Ingredient Notes

• Rinse that quinoa! I know I already mentioned it, but it’s the single most important step. Don’t skip it, or your porridge might have an unpleasant, soapy aftertaste. A fine-mesh strainer is your best friend for this job.
• Which milk is best? Honestly, they all work! Creamy oat milk will make it extra luxurious, almond milk keeps it light, and whole dairy milk gives it a classic, rich flavour. It’s completely up to your preference.
• Sweetener flexibility. Maple syrup is my favourite for its deep flavour, but honey, coconut sugar, or even a mashed ripe banana stirred in at the beginning will work beautifully. Adjust the amount to your taste.
• The power of patience. Let the porridge simmer gently. A rapid boil can make the milk scald or the quinoa cook unevenly. Low and slow is the way to go for the creamiest result.

How to Make Quinoa Porridge with Cinnamon

Serving Suggestions

Complementary Dishes

• A side of scrambled eggs or tofu — For a truly powerhouse breakfast, the savoury, protein-packed element balances the sweet, creamy porridge perfectly.
• Some crispy turkey bacon or tempeh — The salty, crispy texture provides a fantastic contrast that makes the whole meal feel more complete and satisfying.
• A simple green smoothie — It keeps the meal light and fresh, adding a burst of vitamins without weighing you down.

Drinks

• A strong cup of black coffee — The bitterness of the coffee cuts through the sweetness of the porridge in the most delightful way.
• A mug of spicy chai tea — The spices in the chai echo the cinnamon in the porridge, creating a wonderfully cohesive and cozy flavour experience.
• A glass of cold, creamy oat milk — Sometimes, more of the same is just right, especially if you’ve used a different milk in the porridge itself.

Something Sweet

• A warm, flaky almond croissant — If you’re treating yourself, the buttery, nutty pastry is an indulgent partner that feels like a café-style breakfast.
• A few squares of dark chocolate — Enjoyed alongside the last few bites, the rich, bitter chocolate makes the porridge taste even sweeter and more complex.
• A drizzle of extra maple syrup and a pat of butter — For the ultimate comfort food moment, this classic combination makes the porridge incredibly rich and decadent.

Top Mistakes to Avoid

• Mistake: Not rinsing the quinoa. I’ve messed this up before too, in a hurry, and the bitter aftertaste really ruins the whole bowl. It’s a minute of effort for a massive payoff in flavour.
• Mistake: Cooking on too high a heat. If the heat is too high, the milk can scorch on the bottom of the pan, giving the porridge a burnt flavour, and the quinoa won’t cook through properly. A gentle simmer is key.
• Mistake: Stirring constantly. Unlike risotto, quinoa porridge doesn’t need babying. Let it do its thing under the lid. Constant stirring can break the grains down too much and make it gluey instead of creamy.
• Mistake: Skipping the rest time. That 5-minute rest off the heat isn’t just for show. It’s the final step that allows the texture to set and become perfectly creamy. Serving it immediately will give you a soupier result.

Expert Tips

• Tip: Toast your quinoa for a nuttier flavour. Before adding the liquid, toast the rinsed and drained quinoa in the dry saucepan for a few minutes over medium heat until it smells fragrant. It adds a whole new layer of depth.
• Tip: Make a big batch for meal prep. This porridge reheats beautifully. Store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove or in the microwave with a splash of milk to loosen it up.
• Tip: Add a whole cinnamon stick while cooking. Along with the ground cinnamon, a whole stick infuses the porridge with an even more complex, warm spice flavour. Just remember to fish it out before serving!
• Tip: Get creative with mix-ins. Stir in a tablespoon of chia seeds with the liquid for extra thickness and omega-3s, or add a spoonful of almond butter at the end for a protein and flavour boost.

FAQs

Can I use pre-cooked quinoa?
Absolutely, you can! It’s a great shortcut. You’ll need about 3 cups of cooked quinoa. Simply warm the milk, water, cinnamon, and salt in the saucepan until simmering. Then, stir in the cooked quinoa and heat through for about 5 minutes, until creamy. Then stir in the sweetener and vanilla. The texture will be a bit different—softer and less distinct—but it’s still delicious and incredibly fast.

My porridge is too thick! How can I fix it?
No problem at all, this is an easy fix. Just stir in a little more warm milk or water, a tablespoon or two at a time, until it reaches your desired consistency. It will thin out quickly, so go slowly. Remember, it also tends to thicken as it cools, so you might need to add a splash more when you reheat leftovers.

Can I make this recipe vegan?
Of course! This recipe is naturally vegan if you use a plant-based milk like almond, oat, or soy, and maple syrup instead of honey. It’s one of the things I love most about it—it’s easily adaptable for almost any dietary need without compromising on flavour or creaminess.

What’s the best way to store and reheat leftovers?
Let the porridge cool completely, then transfer it to an airtight container. It will keep in the fridge for 3-4 days. To reheat, I prefer the stovetop. Place it in a small pot with a splash of milk and warm it over low heat, stirring frequently, until hot. You can also use the microwave: heat in 30-second intervals, stirring well and adding milk between each interval to prevent it from drying out.

Can I use a different spice instead of cinnamon?
Definitely! While cinnamon is classic, feel free to experiment. A little ground cardamom or nutmeg would be lovely. You could even try a pumpkin pie spice blend. Start with a smaller amount—maybe 1/2 a teaspoon—taste, and add more if you like. The base recipe is a wonderful canvas for your favourite warm spices.