Creamy Quinoa Porridge Recipe

Creamy Quinoa Porridge Recipe
Vegan, Vegetarian, Dairy Free
Eat immediately for best taste. Cooked quinoa can be kept in fridge for up to 5 days.

Ditch the oats - start your day with protein rich Quinoa! You'll feel fuller for longer after enjoying this delicious, warming, porridge. This dairy-free, vegan bowl is a great healthy breakfast choice. Add toasted pumpkin seeds for a tasty crunch. 

Tip: Cook a big batch of quinoa grains at the beginning of the week and keep in fridge to use and warm up on hob before enjoying for breakfast each morning.  

  • Saucepan with Lid
  • Wooden Spoon
  • Baking Tray
  • Serving Bowl


  1. Firstly, cook the quinoa grains by placing them in a saucepan, bringing to the boil and then letting them simmer for 10-15 minutes with lid propped on. Once cooked drain if needs be.
  2. Place cooked quinoa grains back into the saucepan and add the almond milk over a medium heat and stir frequently until the quinoa has absorbed most of the liquid.
  3. Meanwhile, place pumpkin seeds on a baking tray and bake in the oven at 200 degrees c for around 10 minutes to toast them. Leave these to cool after for approx 5 minutes.
  4. Add maple syrup to the creamy quinoa and stir.
  5. Spoon quinoa mixture into serving bowl. Top with almond butter, toasted pumpkin seeds and fresh strawberries. 
  6. Eat and enjoy!
17 September 2018 - 12:50pm