Quinoa porridge
Start your day with a nutrient-packed Quinoa Porridge! Made with quinoa, banana, almond milk, vanilla extract, and a hint of cinnamon, this wholesome and delicious breakfast is perfect for a healthy morning boost. Simple, healthy, and satisfying!
- 13 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 1 Servings
- 5 Ingredients
Quinoa porridge is a nutritious and satisfying breakfast option that combines the rich, nutty flavor of quinoa with the sweetness of banana and the warm spice of cinnamon. This plant-based, gluten-free dish is both delicious and easy to prepare, making it perfect for a quick morning meal or a leisurely weekend brunch.
Ingredients:
Instructions:
- Place the quinoa in a fine-mesh strainer and rinse it under cold running water for about 2 minutes. This helps remove the natural coating, called saponin, which can make the quinoa taste bitter.
2. Cook the Quinoa:
- In a medium saucepan, combine the rinsed quinoa with 1 cup of water.
- Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-20 minutes, or until the quinoa has absorbed all the water.
- While the quinoa is cooking, peel the banana and slice it into thin rounds.
- Once the quinoa is cooked, remove it from the heat and fluff it with a fork.
- Stir in the almond milk, vanilla extract, and cinnamon until well combined.
- Return the saucepan with the quinoa mixture to medium-low heat.
- Cook for another 5 minutes, stirring occasionally, until the mixture is warm and creamy.
- Stir in the banana slices gently to integrate them into the porridge.
- Allow the porridge to heat through for 1-2 more minutes.
- Spoon the quinoa porridge into bowls.
- For extra flair, you can top with additional slices of banana, a sprinkle of cinnamon, or a drizzle of honey or maple syrup if desired.
- Serve the porridge warm and enjoy a nutritious and delicious breakfast!
Tips:
- Rinse quinoa thoroughly under cold water before cooking to remove its natural bitter coating called saponin.
- Use overripe bananas for added sweetness and a creamy texture.
- Cook the quinoa with almond milk for a richer flavor, or use a mixture of almond milk and water for a lighter option.
- Top with a variety of fresh fruits, nuts, or seeds for added texture and nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of almond milk.
Quinoa porridge is a versatile and wholesome breakfast that can easily be adapted to suit your preferences. With its combination of fiber-rich quinoa, creamy almond milk, and naturally sweet banana, this recipe provides a balanced start to your day. Don't forget to experiment with different toppings and flavors to keep your breakfast routine exciting and nutritious.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 6g | 16% |
| Sugar 20g | 20% |
| Fat | |
| Fat 2.88g | 3% |
| Saturated 0.42g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 36mg | 6% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.12mg | 10% |
| Vitamin B3 1.25mg | 8% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 15mg | 16% |
| Vitamin E 2.75mg | 18% |
| Vitamin K 0.93ug | 1% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.32mg | 35% |
| Iron, Fe 1.77mg | 16% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 570mg | 17% |
| Selenium, Se 2.67ug | 5% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 1.35mg | 12% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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