Quinoa Porridge

"Tasty & Healthy option for breakfast - can use soy milk or almond milk. Our preference is almond milk"
 
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Ready In:
37mins
Ingredients:
5
Serves:
1-2
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ingredients

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directions

  • Add quinoa & water to a small pot and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until most of the water has been absorbed.
  • Add vanilla almond milk & dried cranberries and simmer uncovered for an additional 10 minutes .
  • Let sit, covered for 10 minutes before serving. The porridge will thicken during this time.
  • If you like, drizzle with maple syrup before serving.

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Reviews

  1. I liked this quite well. The looser consistency was nice. I think I would add a pinch of salt next time, as it was just a little flat, although we did enjoy it. I used vanilla almond milk instead of the soy, and added about 1/2 cup of dried mixed berries. I make this in the rice cooker, which worked perfectly - and no worries about the pan scorching, something I am, alas, prone to.
     
  2. Made a recipe-&-a-half for the 2 of us (I enjoy large bowls of cereal, so . . .) & that worked out just fine! Also made the recipe as given & thoroughly enjoyed the cranberries (actually used a whole cup of 'em)! This is certainly a recipe worth making again! Thanks for sharing it! [Made & reviewed in Healthy Choices ABC recipe tag]
     
  3. MMM, used vanilla almond milk in place of soy and added 1/4 cup cranberries instead to 1/2 cup. Yummy. Quiona is very high in minerals and protein for its size.
     
  4. Wonderful porridge, just my kind of thing with maple syrup and cranberries! I didn't have to cook the quinoa longer than 20 minutes, it already started becoming very mushy, so I just poured in the cashew milk I used, heated it a bit and then removed from the stove. Thanks for posting this great idea, I'll definitely make this again!<br/>Made for Healthy Choices ABC.
     
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Tweaks

  1. I liked this quite well. The looser consistency was nice. I think I would add a pinch of salt next time, as it was just a little flat, although we did enjoy it. I used vanilla almond milk instead of the soy, and added about 1/2 cup of dried mixed berries. I make this in the rice cooker, which worked perfectly - and no worries about the pan scorching, something I am, alas, prone to.
     

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