Warm, creamy Quinoa Porridge makes a nourishing and filling breakfast that’s packed with plant-based protein, and easy to customize with your favorite toppings.
This recipe was written on October 25, 2014. It was updated with additional recipe information on December 10, 2025.
This easy quinoa porridge recipe is a warm, comforting breakfast that rivals your usual morning oatmeal. Each spoonful is creamy, cozy, and full of subtle, naturally nutty flavor. It feels like a hug in a bowl! Fluffy cooked quinoa is blended with rich plant-based milk, a hint of cinnamon, and maple sweetness, warmed on the stovetop, and topped with crunchy nuts and fresh fruit.
Blending the ingredients gives this dish a regal “cream of quinoa” essence, providing just the right amount of body to make it satisfying, yet not too heavy. My favorite part about this quinoa breakfast porridge recipe is the seemingly infinite customizable options! Pair with your favorite toppings to suit your mood and taste–from fruit and nuts to cheeky chocolate.
For more breakfast and sweet quinoa recipes, try my Easy Cracked Freekeh Porridge with Quinoa, Instant Pot Teff Porridge, and Apple Pie Overnight Oats.
Ingredients
Quinoa: Use white quinoa for a classic creamy quinoa that blends smoothly into a porridge. Or swap with red quinoa for a nuttier flavor and chewier bite, or tricolor quinoa (white, red, and black mix) for a more complex flavor profile and creamy texture.
Non-Dairy Milk: Choose your favorite unflavored plant-based milk. Homemade almond milk adds a creamy base and nutty flavor, while soy or oat milk provides a slightly richer flavor with more protein.
Cinnamon: Ground cinnamon adds warmth and depth of flavor.
Maple Syrup: Use 100% pure maple syrup for a caramel-like richness. Or substitute with agave nectar or coconut sugar.
Nuts: Served as a garnish, they add a nice crunch and extra protein and fiber to your bowl. Substitute with hemp or flax seeds as desired.
Recipe Variations
Embrace the versatility of this quinoa porridge recipe–switch up flavors and textures to suit your taste and mood. Similar to oatmeal, the options are nearly endless!
Quinoa Congee: Transform your porridge into a savory breakfast by swapping the plant-based milk for vegetable broth. Top with sautéed mushrooms, tofu, miso, or green onions for a warming, savory bowl.
Chocolate Cherry: Add 1-2 tablespoons of cocoa powder while blending the porridge ingredients, then top the finished porridge with fresh or dried cherries and chocolate chunks for a dessert-like twist.
Extra Protein: Add 1-2 tablespoons of your favorite nut butter for extra protein and creaminess, or a scoop of plant-based vanilla or chocolate protein powder.
Fruit & Nut Medley: Stir chopped apples, pears, or berries into the cooked porridge, then top with toasted nuts or seeds for added crunch and natural fruity sweetness.
Spiced Pumpkin or Sweet Potato: Blend in ¼ cup unsweetened pumpkin puree or puréed sweet potato with a dash of pumpkin spice or additional cinnamon for cozy fall flavors.
How to Make Quinoa Porridge
It’s so simple to prepare this dish, making it a strong candidate for your weekly healthy breakfast rotation:
- Toast Quinoa. In a medium saucepan, toast the uncooked quinoa over medium heat for 30 seconds, stirring frequently, to bring out its nutty flavor.
- Cook Quinoa. Add water to the saucepan and bring to a boil. Reduce the heat to medium-low, cover with a slightly ajar lid, and simmer for 15 minutes, until the quinoa is tender and fluffy.
- Blend Ingredients. Fluff the cooked quinoa with a fork, then transfer it to a blender with the non-dairy milk, maple syrup, and cinnamon. Blend until smooth for a creamy texture. Add more liquid as needed until your desired texture is reached.
- Adjust Sweetness. Taste and add more maple syrup if desired, briefly blending it in.
- Warm Porridge. Return the blended quinoa mixture to the pot over low heat for 3-5 minutes until hot. For a cooler dish, pour it directly into serving bowls.
- Serve. Sprinkle the bowls with nuts and any other toppings you desire!
Jenné’s Recipe Tips
- Don’t skip toasting the quinoa. Toasting the quinoa before cooking enhances its nutty, rich flavor–it makes a noticeable difference. In my opinion, toasting the quinoa removes the bitter flavor, so no need to rinse it.
- Avoid overblending. Combine the ingredients in a blender until creamy, but avoid overblending or the texture can become gluey. If this happens, thin with more non-dairy milk.
- Adjust thickness. Add more milk for a thinner porridge texture, or less milk to make it thicker. The thicker the porridge, the harder to blend. Use a tamper to help it blend if necessary.
- Sweeten gradually. Start with the recommended amount of maple syrup, and add more as needed to suit your taste.
- Use a high-speed blender. If you have access to a high-speed blender, it will yield the creamiest porridge texture.
- Add toppings after cooking. Wait to add the chia seeds–and any other toppings you choose–to prevent the porridge from getting gluey and to preserve the chia seeds’ crunch.
Serving Suggestions
Creamy quinoa recipes make the perfect cozy breakfast or addition to an elevated brunch spread. Add your favorite toppings and pair with some of my favorite recipes below for an extra cozy, flavorful start to the day:
Storage Directions
- Refrigerating: Store cooled porridge in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled to room temperature, the porridge can be frozen in a freezer-safe container for up to 2 months. Defrost it in the refrigerator overnight or reheat on very low heat, stirring periodically, until thawed.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of non-dairy milk to loosen the texture if necessary.
Frequently Asked Questions
Yes, and this recipe is excellent for meal prep! Cook and blend the quinoa porridge (save the nuts until ready to serve), then divvy up portions into individual jars or store in an airtight container in the fridge for up to 5 days. Reheat with a splash of plant-based milk for a quick, creamy, anytime breakfast.
Yes, you can substitute with amaranth, millet, or a mix of oats and quinoa for a similar creamy texture. Just follow the recommended cooking instructions for each type of grain.
It is! Quinoa is naturally gluten-free, and this recipe is also completely vegan, using plant-based ingredients.
Blending this recipe creates a creamy porridge-like consistency, but you can also skip this step if desired. For a heartier “porridge” that’s just as delicious, simply stir the milk, maple syrup, and cinnamon into the cooked quinoa and enjoy!