Quinoa Breakfast Porridge (Vegan & Gluten-Free)
Tired of your usual oatmeal breakfast? Try this vegan Quinoa Breakfast Porridge for a protein-rich, quick, and satisfying start to your day. Customize it with a variety of toppings like fruits, nuts, and granola, all blended with the hearty flavor of quinoa.
Ingredients
For the quinoa porridge:
- 1 cup tri-colored, or white quinoa, rinsed and drained
- 1 13.5 ounces/400 ml unsweetened can of coconut milk
- 1/4 cup of water
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the toppings:
- 1 cup quinoa crunch or your favorite granola
- 1 cup of fresh fruit, I used apricots, blueberries and pomegranate seeds
- 1/2 cup unsweetened coconut flakes
- 8-10 leaves of fresh mint, optional
- maple syrup to finish it off, optional
Instructions
- To make the quinoa breakfast porridge: Place the quinoa, coconut milk, water, maple syrup, salt, and vanilla extract in a medium size saucepan (with a tight lid) and heat it over medium high heat. Bring it to a boil, turn the heat down to low, and put the lid on. Cook until most of the liquid is absorbed, 18-20 minutes. Once cooked, let it sit on the counter for 10 minutes. Before serving, fluff it with a fork.
- When ready to serve: Distribute the quinoa among 4 breakfast bowls. Top it off with quinoa crunch, fresh fruit, coconut flakes, and fresh mint. Serve it with maple syrup on the side.
Notes
Note: If you are not using all of the porridge at the same time, place it in an airtight container and keep in the fridge up to 3 days. When ready to serve, add a few tablespoons of water (or coconut milk) before reheating on the stovetop or in microwave.
Nutrition
Calories: 485kcalCarbohydrates: 42gProtein: 9gFat: 33gSaturated Fat: 28gSodium: 168mgPotassium: 582mgFiber: 7gSugar: 10gVitamin C: 3mgCalcium: 50mgIron: 4mg
Tried this recipe?Let us know how it was!