Quinoa Breakfast Porridge – Savory With Egg
Quinoa makes a surprisingly great breakfast when you go savory. It’s warm, comforting, and satisfying without feeling heavy. Think of it like a cozy bowl of oatmeal, but with more texture and a gentle nuttiness.
Add a soft egg, a little cheese, and some bright toppings, and you’ve got a hearty morning bowl that keeps you full for hours. It’s simple to pull together, and easy to customize based on what you have in the fridge.
Ingredients
Method
- Rinse the quinoa: Place 1 cup of quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds. This removes the bitter coating and keeps the porridge clean-tasting.
- Sauté aromatics: In a medium pot, warm 1 tablespoon olive oil or butter over medium heat. Add 1 small chopped shallot and 1 minced garlic clove. Cook 2–3 minutes, until soft and fragrant, not browned.
- Add quinoa and liquid: Stir in the rinsed quinoa. Add 2 cups low-sodium broth. Bring to a gentle boil, then reduce to a simmer. Season with a pinch of salt and pepper.
- Simmer until tender: Cook 15 minutes, stirring once or twice, until the quinoa is tender and most liquid is absorbed. If it looks dry, add a splash more broth or water.
- Make it porridge-like: Stir in 1/4 cup milk or cream (optional) to create a creamy texture. Add a handful of chopped greens and cook 1–2 minutes until wilted. Mix in 2–3 tablespoons grated Parmesan. Taste and adjust seasoning.
- Cook the egg: While the quinoa finishes, make your egg your way: Fried: Heat a little oil in a nonstick pan, crack in the egg, and cook until the white sets and edges crisp, leaving the yolk runny.
- Poached: Simmer water with a splash of vinegar, swirl gently, slide in the egg, and cook 3–4 minutes.
- Soft-boiled: Boil 6–7 minutes, then peel carefully.
- Assemble the bowl: Spoon the quinoa porridge into a bowl. Top with the egg. Finish with extra Parmesan, black pepper, red pepper flakes, and herbs. Add a squeeze of lemon if you like brightness.
- Optional extras: Add sliced avocado, sautéed mushrooms, roasted cherry tomatoes, or toasted pumpkin seeds for crunch.
What Makes This Recipe So Good
- High-protein start to the day: Quinoa plus an egg gives you a solid protein boost that keeps energy steady.
- Comforting but light: It’s creamy and warm without being heavy or greasy.
- Fast and weeknight-easy: Cooks in about 20 minutes, and even faster if you have quinoa pre-cooked.
- Flexible and forgiving: Works with different broths, cheeses, and herbs, and takes well to add-ins like spinach or mushrooms.
- Meal-prep friendly: Make a batch of quinoa and reheat throughout the week. Add a fresh egg on the day you eat.
Shopping List
- Quinoa: White or tri-color.
Rinse before cooking.
- Low-sodium chicken or vegetable broth: For flavor-rich cooking.
- Milk or cream (optional): A splash for extra creaminess. Dairy-free milk works too.
- Olive oil or butter: For sautéing and finishing.
- Garlic: Fresh cloves or garlic powder in a pinch.
- Shallot or onion: Adds sweetness and depth.
- Eggs: For frying, poaching, or soft-boiling.
- Grated Parmesan or pecorino: Salty, savory finish.
- Fresh greens (optional): Spinach, kale, or arugula.
- Fresh herbs: Chives, parsley, or dill.
- Red pepper flakes (optional): For a little heat.
- Salt and black pepper: To season.
- Lemon (optional): A squeeze brightens everything.
- Toppings (optional): Avocado, sautéed mushrooms, cherry tomatoes, or toasted seeds.
Step-by-Step Instructions
- Rinse the quinoa: Place 1 cup of quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds. This removes the bitter coating and keeps the porridge clean-tasting.
- Sauté aromatics: In a medium pot, warm 1 tablespoon olive oil or butter over medium heat.
Add 1 small chopped shallot and 1 minced garlic clove. Cook 2–3 minutes, until soft and fragrant, not browned.
- Add quinoa and liquid: Stir in the rinsed quinoa. Add 2 cups low-sodium broth.
Bring to a gentle boil, then reduce to a simmer. Season with a pinch of salt and pepper.
- Simmer until tender: Cook 15 minutes, stirring once or twice, until the quinoa is tender and most liquid is absorbed. If it looks dry, add a splash more broth or water.
- Make it porridge-like: Stir in 1/4 cup milk or cream (optional) to create a creamy texture.
Add a handful of chopped greens and cook 1–2 minutes until wilted. Mix in 2–3 tablespoons grated Parmesan. Taste and adjust seasoning.
- Cook the egg: While the quinoa finishes, make your egg your way:
- Fried: Heat a little oil in a nonstick pan, crack in the egg, and cook until the white sets and edges crisp, leaving the yolk runny.
- Poached: Simmer water with a splash of vinegar, swirl gently, slide in the egg, and cook 3–4 minutes.
- Soft-boiled: Boil 6–7 minutes, then peel carefully.
- Assemble the bowl: Spoon the quinoa porridge into a bowl.
Top with the egg. Finish with extra Parmesan, black pepper, red pepper flakes, and herbs. Add a squeeze of lemon if you like brightness.
- Optional extras: Add sliced avocado, sautéed mushrooms, roasted cherry tomatoes, or toasted pumpkin seeds for crunch.
How to Store
- Cooked quinoa base: Store in an airtight container for up to 4 days in the fridge.
- Reheating: Warm gently on the stovetop with a splash of broth or water to loosen.
Stir until creamy again.
- Eggs: Cook fresh for best texture. If you must store, keep hard-boiled eggs in the shell up to 1 week; avoid storing fried or poached eggs.
- Freezing: You can freeze the quinoa base for up to 2 months. Thaw in the fridge overnight and reheat with liquid.
Don’t freeze the eggs.
Why This is Good for You
- Steady energy: Quinoa’s complex carbs and fiber help you feel full and focused longer than a sugary breakfast.
- Protein power: Quinoa is a complete protein, and the egg adds even more, supporting muscles and satiety.
- Balanced fats: Olive oil and egg yolk bring healthy fats that support brain function and flavor.
- Nutrient-dense: Greens and herbs add vitamins and minerals without extra fuss.
- Lower sodium control: Using low-sodium broth and seasoning to taste keeps salt in check.
What Not to Do
- Don’t skip rinsing the quinoa: Unrinsed quinoa can taste bitter.
- Don’t overcook the egg: A jammy or runny yolk is key for a creamy, saucy finish.
- Don’t rely on water alone (if you can help it): Broth adds depth and makes the porridge taste restaurant-level.
- Don’t forget to season at the end: A pinch of salt, pepper, and lemon ties everything together.
- Don’t drown it in cheese: A little goes a long way. Keep it balanced so the quinoa shines.
Variations You Can Try
- Mushroom and thyme: Sauté sliced mushrooms with the shallot. Finish with fresh thyme and a dollop of mascarpone instead of milk.
- Garlic-chili spinach: Add extra garlic and red pepper flakes, then fold in a big handful of spinach until silky.
- Miso and scallion: Stir 1 teaspoon white miso into the hot porridge off heat.
Top with sliced scallions, sesame oil, and a soft-boiled egg.
- Tomato-basil: Stir in halved cherry tomatoes and basil, then finish with a drizzle of olive oil and shaved Parmesan.
- Smoky paprika and chorizo: Sauté a little diced chorizo, then build the porridge in that pan. Add smoked paprika and parsley.
- Dairy-free: Use olive oil and a splash of unsweetened almond or oat milk. Skip cheese or use a dairy-free Parmesan-style topping.
- Veggie boost: Fold in roasted zucchini, bell peppers, or leftover broccoli.
The porridge holds it all.
FAQ
Can I make this ahead?
Yes. Cook the quinoa base and store it in the fridge for up to 4 days. Reheat with a splash of broth and cook a fresh egg right before serving.
What’s the best way to poach an egg?
Use a skillet with about 2 inches of simmering water and a teaspoon of vinegar.
Crack the egg into a small bowl, swirl the water gently, slide the egg in, and cook 3–4 minutes. Remove with a slotted spoon and drain on a paper towel.
Do I have to use broth?
No, but broth makes the porridge much more flavorful. If using water, add an extra pinch of salt and a little more Parmesan or herbs to boost taste.
Can I use leftover quinoa?
Absolutely.
Warm 1 to 1 1/2 cups cooked quinoa with 1/2 cup broth and a splash of milk until creamy. Season, then top with your egg and finish with herbs and cheese.
What if I don’t eat eggs?
Try topping with crispy tofu, sautéed chickpeas, or a plant-based “egg” alternative. A spoonful of hummus can also add creaminess and protein.
How do I keep the quinoa from getting mushy?
Use the right liquid ratio, simmer gently, and stop cooking once the quinoa is tender with a slight pop.
Add extra liquid only as needed to reach a porridge-like consistency.
Is this gluten-free?
Yes, quinoa is naturally gluten-free. Just check that your broth and any add-ins are certified gluten-free if needed.
In Conclusion
Savory quinoa porridge with an egg is a warm, balanced breakfast that’s easy to love. It’s quick, nourishing, and endlessly adaptable to your taste.
With a few pantry staples and fresh herbs, you can build a bowl that feels both simple and special. Keep cooked quinoa on hand, and mornings get a whole lot easier—and a lot more satisfying.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
