Creamy Quinoa Porridge – A High-Protein Oatmeal Alternative
Let Me Tell You About My Quinoa Breakfast Phase
Okay, so you know how some mornings just demand something more substantial than the usual toast-and-butter routine? Well, last winter after one-too-many bowls of gloopy oatmeal (my youngest calls it ‘warm paste’—rude, but he’s not totally wrong), I found myself craving a new breakfast bowl situation. Enter: creamy quinoa porridge. I stumbled on the idea after a frankly disastrous attempt at overnight quinoa (don’t even get me started), but after a couple tries, I kind of fell in love with this stuff. It’s like if oatmeal and rice pudding had an energetic, vaguely nutty cousin who liked hitting the gym.
And just between us, it keeps me full until at least noon—unless my workday derails into grazing, which, let’s face it, it sometimes does.
Why You’ll Actually Like This (And Maybe Even Love It)
I make this creamy quinoa porridge when I want something warming but protein-packed. My kids weirdly prefer it over oatmeal—probably because it doesn’t get as sticky if you forget about it on the stove for a hot second (which I do; habit). If you’re like me and sometimes just don’t want to look at a bag of oats again, or you’re trying to sneak more protein into your mornings without resorting to chalky powders, this is the move. My partner says it “tastes fancy,” but that’s just because I once sprinkled chopped pistachios and he thinks I’m a breakfast chef now.
And listen—if you’ve ever burned a pot of quinoa, join the club. This stuff is surprisingly forgiving as long as you don’t let it dry out. But even then, just add a bit more milk and call it ‘extra creamy.’ No judgment here.
What You’ll Need to Make It (Plus Handy Swaps)
- 1 cup quinoa (white or tricolor work—my gran swears by red quinoa but honestly any bag from the supermarket works)
- 2 cups milk (I usually grab oat milk or good old 2%, but almond or coconut milk both work a treat)
- 1 cup water (sometimes all milk, but water keeps it lighter somehow)
- 1-2 tablespoons maple syrup or honey (I, uh, add more when I need ‘comfort’)
- 1 pinch sea salt (I always eyeball it)
- 1 teaspoon vanilla extract (honestly, skip it if you’re out—it’s fine)
- 1/2 teaspoon cinnamon (or a big shake from the jar, no one’s watching)
- Optional: Handful of chopped nuts, raisins, berries, banana slices, or even grated apple—I mean, why not?
P.S. I once tried this with ricotta on top. Not bad, but not mind-blowing. Mashed banana is my current favorite add-on.
How I Usually Make Creamy Quinoa Porridge
- First, rinse your quinoa really well (like, give it a proper bath or else it’ll taste weirdly bitter—trust me here). If you skip this step, you’ll know straight away why I never do now.
- Get a medium saucepan—no need for anything fancy—and toss in the quinoa, milk, and water. Bring it up to a gentle boil. Stir occasionally; this is where my mind wanders and I forget, so maybe don’t walk away.
- Lower the heat, chuck in the salt, cinnamon, and vanilla, and simmer for about 15-18 minutes. Quinoa should look kind of like tiny spirals with most of the liquid soaked up. If it starts sticking, more milk, less panic.
- Stir in your sweetener (and taste it, because, well, why not sneak a spoonful now?). Adjust sweetness to your mood—it’s your breakfast!
- Ladle it into bowls, top with whatever you like, and dig in. Banana slices and toasted nuts are my go-to; my son insists on chocolate chips (who am I to argue?)
Don’t fuss if it seems a bit watery at first; it thickens a lot as it cools. Actually, I find it works better if you let it sit for a couple minutes after cooking—it goes from soup to silky in no time.
Some Notes from My (Messy) Kitchen
- If your porridge comes out too thick, extra splash of milk sorts it right out—even reheat with some the next day.
- Quinoa-to-liquid ratio can be a moving target; I’ve had mornings where I added an extra half cup of water for no good reason and nobody noticed.
- Leftovers can taste better, but sometimes they soak up all the milk; add more before microwaving. Or just eat it cold—I think it’s oddly creamy that way.
Variations I’ve Tried (and a Dud)
- Cocoa Quinoa: Add a tablespoon of cocoa powder for, you know, health (wink). Good with cherries if you’ve got them knocking about.
- Apple Pie Vibes: Grated apple, extra cinnamon, and a sprinkle of brown sugar—it’s basically breakfast and dessert in one.
- Lemon Blueberry: Tried tossing in frozen blueberries and a squeeze of lemon. Lovely, unless you overdo the lemon. Which I did… once. Never again.
- Once I used coconut water instead of regular water out of sheer laziness. Didn’t love it. Kind of tasted like sunscreen. But hey—one less curiosity on my list.
What You Need (And What To Do If You Don’t Have It)
- Saucepan: Any pot works, honestly. Nonstick is nice, but if yours sticks, soak it in hot water after—worst case, a regular ol’ frying pan in a pinch.
- Sieve: For rinsing quinoa (yes, it matters). In a jam, cheesecloth or even your hands will do—just, uh, don’t burn yourself.
- Wooden spoon or spatula: Metal works, but I love the soft scrape of a wooden spoon (quirky, I know).
How To Store It (Not That It Lasts Long Around Here)
Technically, you can keep leftovers in the fridge for up to three days in a covered container, but honestly, in my house it never sits more than a day—my partner raids the fridge late at night. If you do end up with extras, a quick zap in the microwave with a glug of milk brings it back to life, but cold straight from the fridge with a dollop of nut butter is a secret indulgence. Just don’t freeze; texture goes weird, trust me.
How I Serve It (And Sometimes Overdo It)
My personal favorite: hot with a drizzle of maple syrup, chopped pecans, and whatever berries aren’t past their best. Sundays I get a little fancy and put out a toppings bar, which my daughter turns into an excuse to add sprinkles (not mad about it). I’ve had friends top it with a scoop of yogurt or even make it savory with a poached egg, but I’m not there yet. Maybe some day…
Stuff I Wish I’d Known Earlier (aka Pro Tips)
- Don’t skip rinsing! First time I didn’t, everyone asked why it tasted like soap. Since then, rinse, rinse, rinse.
- I once tried rushing the simmer just to save five minutes—ended up with half-burned, half-crunchy porridge. Take it slow (learned that the hard way, more than once, I’ll admit).
- Actually, I find it works better if you let it cool for a minute before eating—it gets almost pudding-y, which is brilliant.
FAQ (Because Even My Friends Text These)
- Do I really need to rinse quinoa every time?
- Yep. Unless you’re into soapy cereal, in which case you do you! But honestly, just give it a quick rinse. A mesh strainer saves the day—though in a pinch, even a coffee filter’s worked for me (bit slow, but it works).
- Can I use steel-cut oats or millet for this instead?
- Sure can! Cooking time’ll change, though. Steel-cut oats take longer, millet gets a little fluffier, so you might want extra milk. Check out Bon Appétit’s millet porridge recipe for a fun twist.
- Is it vegan?
- If you use non-dairy milk and maple syrup, absolutely! Oat or almond milk’s my pick.
- Can I make it in advance?
- Yup, and I think this tastes better the next day—let the fridge work its magic. But eat within 2-3 days; after that it just goes meh.
- How do you keep it from sticking?
- Stir now and then, low heat, and keep an eye. If it does stick, a splash of water or milk usually rescues it. Or just call it ‘toasty’ and serve anyway—no one at my table minds.
So there you have it—my slightly rambling, battle-tested way of making creamy quinoa porridge. If you try it (or tweak it better), message me! Always up for breakfast chat, or just a cuppa and a good natter.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups unsweetened almond milk (or any milk of choice)
- 1 cup water
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Fresh berries and chopped nuts, for topping
Instructions
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1Rinse the quinoa thoroughly under cold running water to remove any bitterness.
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2In a medium saucepan, combine the rinsed quinoa, almond milk, water, cinnamon, and a pinch of salt.
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3Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer uncovered for 15-18 minutes, stirring occasionally, until most of the liquid is absorbed and the quinoa is creamy.
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4Stir in the maple syrup and vanilla extract. Continue to cook for 2 minutes to let the flavors blend.
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5Spoon the creamy quinoa porridge into bowls, and top with fresh berries and chopped nuts as desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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