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Quinoa Breakfast Porridge

Autumn is here which means the return of cool mornings and warm breakfasts. This quinoa porridge is my favourite gluten-free replacement for oats. It’s super tasty and rich in protein, vitamin B12, vitamin E, and calcium.


  • 1/2 cup of tri-colour quinoa
  • 1.5 cups of almond or coconut milk
  • 1/2 cup of water
  • 2 tablespoons of maple syrup
  • 1 teaspoon of grated fresh ginger
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground clove
  • Fresh fruit of your choice as a topping


  1. Add the quinoa, cinnamon, nutmeg, clove and ginger to a saucepan.
  2. Place on medium heat and stir frequently for 2-3 minutes until the quinoa is lightly toasted and the spices fragrant.
  3. Add the water, almond milk and maple syrup to the saucepan and bring to a boil.
  4. Reduce to a low heat and stir occasionally until the quinoa has softened and the mixture has the consistency of porridge (about 20 minutes).
  5. Divide into two bowls and top with your choice of fresh fruit, nuts, and seeds. We recommend berries, fresh coconut and pepitas 🙂

Nutrition Facts

Per Serving (the above recipe makes 2 serves)

  • Calories: 219.5
  • Protein: 7.8g
  • Carbs: 35g
  • Sugar: 9g
  • Dietary Fibre: 3g
  • Sodium: 200mg

Want more breakfast ideas? Check out our easy breakfast fruesli and bircher muesli recipes.

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