Quinoa Breakfast Porridge – Sweet Cinnamon
Quinoa porridge is a cozy, nourishing way to start the day, especially when it’s warm, creamy, and gently sweet with cinnamon. It’s simple to make, naturally gluten-free, and surprisingly satisfying. If you love oatmeal but want something a little lighter with more protein, this is a great swap.
You can dress it up with fruit, nuts, and a drizzle of maple syrup, or keep it plain and comforting. Either way, it’s a breakfast that feels special without being fussy.
Ingredients
Method
- Rinse the quinoa. Measure 1 cup of quinoa into a fine-mesh strainer and rinse under cold water for 20–30 seconds. This removes the natural coating (saponins) and prevents bitterness.
- Start the base. In a medium saucepan, add the rinsed quinoa, 1 cup of water, and 1 cup of milk. Stir in 1 teaspoon ground cinnamon and a small pinch of salt.
- Bring to a gentle simmer. Place the pot over medium heat. Once it starts to bubble, reduce the heat to low and cover. Keep a slight vent to prevent boiling over.
- Cook until tender. Simmer for 12–15 minutes, stirring occasionally so it doesn’t stick. The quinoa should be tender with visible little “tails,” and the mixture should be creamy but not soupy.
- Sweeten and flavor. Turn off the heat. Stir in 1–2 tablespoons maple syrup or honey and 1 teaspoon vanilla extract. Adjust cinnamon and sweetness to taste.
- Adjust the texture. If you prefer it looser, stir in an extra splash of warm milk until it reaches your desired consistency. For a thicker porridge, let it sit covered for 5 minutes to set.
- Serve with toppings. Spoon into bowls and finish with sliced banana or berries, a sprinkle of nuts or seeds, a dab of nut butter, and an extra dusting of cinnamon if you like.
What Makes This Recipe So Good
- Protein-packed and filling: Quinoa offers complete protein, so this porridge keeps you full longer than many grain-based porridges.
- Warm, familiar flavor: Cinnamon adds a cozy sweetness that pairs beautifully with vanilla and maple.
- Easy to customize: Use dairy or non-dairy milk, change up the sweetener, and add your favorite toppings.
- Meal-prep friendly: Make a batch and reheat all week for quick breakfasts.
- Gentle on digestion: Rinsed quinoa cooks light and fluffy, and the porridge is soothing and simple.
Shopping List
- Raw quinoa (white or tricolor)
- Water
- Milk of choice (almond, oat, coconut, dairy, or soy)
- Ground cinnamon
- Pure maple syrup or honey
- Vanilla extract
- Pinch of salt
- Optional toppings: sliced banana, berries, chopped nuts, nut butter, seeds (chia, hemp), raisins, coconut flakes, butter or ghee
Step-by-Step Instructions
- Rinse the quinoa. Measure 1 cup of quinoa into a fine-mesh strainer and rinse under cold water for 20–30 seconds. This removes the natural coating (saponins) and prevents bitterness.
- Start the base. In a medium saucepan, add the rinsed quinoa, 1 cup of water, and 1 cup of milk.
Stir in 1 teaspoon ground cinnamon and a small pinch of salt.
- Bring to a gentle simmer. Place the pot over medium heat. Once it starts to bubble, reduce the heat to low and cover. Keep a slight vent to prevent boiling over.
- Cook until tender. Simmer for 12–15 minutes, stirring occasionally so it doesn’t stick.
The quinoa should be tender with visible little “tails,” and the mixture should be creamy but not soupy.
- Sweeten and flavor. Turn off the heat. Stir in 1–2 tablespoons maple syrup or honey and 1 teaspoon vanilla extract. Adjust cinnamon and sweetness to taste.
- Adjust the texture. If you prefer it looser, stir in an extra splash of warm milk until it reaches your desired consistency.
For a thicker porridge, let it sit covered for 5 minutes to set.
- Serve with toppings. Spoon into bowls and finish with sliced banana or berries, a sprinkle of nuts or seeds, a dab of nut butter, and an extra dusting of cinnamon if you like.
How to Store
- Refrigerator: Store leftover porridge in an airtight container for up to 4 days. It will thicken as it chills.
- Reheat: Warm on the stovetop over low heat or in the microwave. Stir in extra milk to loosen and refresh the texture.
- Freezer: Portion into freezer-safe containers and freeze for up to 2 months.
Thaw overnight in the fridge and reheat with added milk.
- Meal-prep tip: Cook a double batch, portion into single-servings, and add toppings fresh right before eating.
Benefits of This Recipe
- Balanced nutrition: Quinoa provides complete protein and fiber, and the milk adds creaminess and extra nutrients.
- Naturally gluten-free: A great option if you avoid gluten or just want a break from wheat-based breakfasts.
- Steady energy: The mix of protein, complex carbs, and healthy fats (from nuts and seeds) helps prevent mid-morning crashes.
- Quick and simple: From start to finish, you’re looking at about 20 minutes, including rinsing and simmering.
- Kid-friendly flavors: Cinnamon and vanilla make this gently sweet and familiar, even for picky eaters.
Pitfalls to Watch Out For
- Skipping the rinse: Unrinsed quinoa can taste bitter. Don’t skip this step.
- Too high heat: Boiling hard can scorch the bottom and overcook the grains. Keep it at a gentle simmer.
- Not stirring: Give it a stir every few minutes to prevent sticking, especially toward the end.
- Over-sweetening: Add sweetener gradually.
Toppings like fruit and nut butter add natural sweetness too.
- Wrong texture: If it’s too thick, add milk; if too thin, simmer another couple of minutes or let it sit covered to thicken.
Variations You Can Try
- Apple pie style: Stir in finely chopped apple while simmering, plus a pinch of nutmeg and a few raisins.
- Banana bread: Mash half a ripe banana into the pot off the heat, then add walnuts and extra cinnamon.
- Chocolate-cinnamon: Whisk in 1 tablespoon cocoa powder and a touch more maple. Top with sliced strawberries.
- Coconut dream: Use coconut milk, add shredded coconut, and finish with toasted coconut flakes.
- Protein boost: Stir in a spoonful of almond butter or a scoop of unflavored or vanilla protein powder after cooking. Add extra milk to keep it creamy.
- Spiced chai: Swap some cinnamon for cardamom and ginger.
A splash of strong chai tea instead of water is delicious.
- Berry swirl: Fold in warm berries or a spoon of berry compote at the end for a tangy-sweet finish.
FAQ
Can I use pre-cooked quinoa?
Yes. Combine 2 cups cooked quinoa with 1 to 1 1/2 cups milk in a saucepan. Warm gently, add cinnamon, sweetener, and vanilla, and adjust liquid until creamy.
Do I have to use milk, or can I use just water?
You can use all water, but milk makes the porridge richer and creamier.
If you prefer lighter, try half water and half milk.
How do I make it sugar-free?
Skip the maple syrup and sweeten with mashed banana, unsweetened applesauce, or stevia/monk fruit to taste. Toppings like berries add natural sweetness too.
What type of quinoa works best?
White quinoa cooks the softest and creamiest, which is ideal for porridge. Tricolor or red quinoa works, but the texture will be slightly nuttier and firmer.
Can I cook this in an Instant Pot?
Yes.
Rinse quinoa, then cook 1 cup quinoa with 1 1/2 cups water and 1/2 cup milk on High Pressure for 1 minute, natural release 10 minutes. Stir in more milk, cinnamon, vanilla, and sweetener to reach your preferred consistency.
Is this good for kids?
Absolutely. Keep the cinnamon gentle, sweeten lightly, and add soft fruits like bananas or berries.
It’s mild and easy to eat.
What if I’m dairy-free?
Use almond, oat, soy, or coconut milk. Each adds a slightly different flavor and creaminess, but all work well.
How can I make it extra creamy?
Use a higher milk-to-water ratio, add a splash of full-fat coconut milk or a dollop of yogurt when serving, and stir frequently for a velvety texture.
Can I add eggs for extra protein?
Yes. Off the heat, whisk a beaten egg into a ladle of hot porridge to temper, then stir it back into the pot over very low heat for 1–2 minutes, stirring constantly.
Don’t let it boil.
How do I prevent it from sticking to the pot?
Use a heavy-bottomed saucepan, keep heat low, and stir every few minutes. A silicone spatula helps scrape the bottom and sides cleanly.
Wrapping Up
This Sweet Cinnamon Quinoa Breakfast Porridge is warm, nourishing, and easy enough for busy mornings. It’s a flexible base you can tailor to your tastes, whether you like it fruity, nutty, or extra creamy.
With a handful of pantry ingredients and about 20 minutes, you’ll have a comforting bowl that fuels your morning and actually tastes like a treat. Make a batch once, and you’ll find yourself reaching for it all week.
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