Quinoa Porridge

4.2
(86)

Looking for ideas for the quinoa you picked up at Trader Joe's? Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes. Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond. Adjust sugar to your taste or substitute with agave syrup or black strap molasses (use half as much). This recipe can easily be doubled.

17
17
17
17
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Servings:
3
Yield:
3 servings

Ingredients

  • ½ cup quinoa

  • ¼ teaspoon ground cinnamon

  • 1 ½ cups almond milk

  • ½ cup water

  • 2 tablespoons brown sugar

  • 1 teaspoon vanilla extract (Optional)

  • 1 pinch salt

Directions

  1. Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.

Nutrition Facts (per serving)

173 Calories
3g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 173
% Daily Value *
Total Fat 3g 4%
Sodium 90mg 4%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 11%
Total Sugars 13g
Protein 4g
Calcium 117mg 9%
Iron 0mg 2%
Potassium 111mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love