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Quinoa porridge
gf. v. df.

What I like about this breakfast porridge is that you can make a bigger batch of quinoa and use it throughout the week. I personally like to make a sweet broth to cook the quinoa in to add an extra depth of flavor. It doesn't take much time, but makes a big flavor difference.  Adding in either protein powder or a nut butter is a great way to increase protein levels as well.  Nuts and seeds are excellent sources of fats and omega 3s. Excellent way to start the day and feed the brain!

To make a sweet broth, I combine water, vanilla extract, and spices such as cinnamon, nutmeg, and clove to a boil. Cook quinoa according to package instructions


> 1/2C cooked quinoa 

> 1/4 - 1/2C oat milk, or milk of choice

> protein powder* optional, I use Sun Warrior's vanilla power

> peanut butter or nut butter of choice* optional 

> 1/2 banana

> berries of choice

> 2t ground flax seeds

> 2t raw pumpkin seeds

> 1-2T raw unsalted pistachios 

> 1-2T raw unsalted cashews

> drizzle raw local honey

In a small sauce pan add cooked quinoa and milk of choice and bring to temperature. Depending on thickness, you may want to add a little more milk to thin out porridge. Once porridge has warmed, stir in protein powder or nut butter (or both). Remove from heat and pour into bowl.  Top with banana slices, berries, seeds, nuts and a drizzle of honey. Enjoy!

Notes: There is also the option to sub steel cut oats or oats of choice in place of quinoa. Chia seeds are also great in this recipe.  I do find that they thicken whatever you add them to, so I opt to leave them out as a personal preference. For more crunch, omit the nuts and add in granola. 

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