After witnessing the popularity of my buckwheat porridge recipe, I couldn’t resist sharing another breakfast porridge idea that will surely awaken your taste buds.
Allow me to introduce you to the irresistible quinoa porridge recipe—a delicious, filling, and nutritionally balanced breakfast option that will infuse diversity and excitement into your morning routine. Topped with steamed figs and raspberries, it is a true summer feast.
So, why not treat yourself to this delicious, nutrient-packed breakfast option? Whether you’re a quinoa enthusiast or a breakfast lover looking to explore new flavours, this recipe will surely become a comforting staple in your morning routine.
Reasons to love this quinoa porridge
Nutritionally balanced: This wholesome bowl delivers a harmonious blend of macronutrients—carbohydrates, protein, and healthy fats—alongside an array of essential vitamins and minerals, as well as various antioxidants. Packed with nutrition and flavour, it’s the perfect choice for a fulfilling and nourishing breakfast to fuel your day ahead.
Flavoursome: Mild quinoa is enriched with the sweetness of coconut water, maple syrup, and the nutty allure of almond butter to create a harmonious blend of tastes. The rich sweetness of figs and the gentle tang of raspberries add yet another layer of flavour for the perfect symphony.
Easy to make: The simplicity of this vegan quinoa breakfast porridge will definitely win you over, taking a little over 20 minutes from prep to plate.
Ingredients for quinoa porridge
Quinoa: For this porridge recipe, I’ve decided to use the most widely available white quinoa, even though there are also red and black varieties. White quinoa, with its mild taste and fluffy texture when cooked, creates the perfect base for this dish. However, the red and black quinoa options are worth considering for those seeking a heartier and crunchier texture.
Coconut water: As I’ve mentioned in my carrot and coriander soup recipe, coconut water is the liquid obtained from young coconuts. If you have yet to try it, it would be best described as mildly sweet, with hints of salty and nutty.
You will find it in better-equipped grocery stores in the fridges next to other non-alcoholic beverages. Check the label to avoid buying those with added sweeteners.
Spices: Incorporating spices into the quinoa cooking liquid adds an extra layer of flavour. Cinnamon and star anise are my favourite ones to have in this recipe for quinoa porridge. However, feel free to explore other options like nutmeg, allspice, and cardamom—each adding a unique touch to create an aromatic breakfast delight.
Almond butter: Almond butter is essentially a product obtained by grinding almonds into a creamy, easily spreadable paste. It is typically made with roasted almonds for a richer flavour. While you can craft your own almond butter, you can also find great options in better-equipped stores. Opt for ones without added salt for a pure and wholesome nutty experience and better control over your salt intake.
Maple syrup: Maple syrup adds a splash of sweetness to this vegan quinoa porridge. Excellent alternatives to maple syrup are date syrup or honey.
As you know, all of these are concentrated sources of simple sugars, so I’m trying to use them in the smallest possible amounts.
Fruit: In creating this recipe, I’ve decided to combine seasonal figs and raspberries, as their flavours beautifully complement the coconut and almond elements. However, feel free to let your creativity run wild and opt for your favourite combo.
Customizing this dish to your desires will undoubtedly make it an even more personalized and enjoyable breakfast experience.
How to make this quinoa porridge
This delightful breakfast porridge recipe can be prepared in two simple steps. First, cook the quinoa until it reaches a fluffy and tender consistency. Then, in the second step, blend the cooked quinoa with a few additional ingredients, which will elevate the flavour profile and result in a truly rich and creamy quinoa porridge.
The first step: Cook the quinoa
Preparing quinoa for this easy porridge recipe follows a similar process to its savoury applications, with a few simple tweaks. Instead of using plain water or stock, quinoa cooks in a mixture of coconut water and water, adding a touch of natural sweetness to the dish.
To elevate the flavour profile further, it is infused with aromatic cinnamon and star anise, which impart an enhanced taste to this porridge recipe.
These little adjustments make all the difference, creating a truly flavourful and comforting breakfast you will surely want to make again and again.
The process
Combine water, coconut water, salt, cinnamon stick, and star anise in a pot. Bring the mixture to a gentle boil. Meanwhile, rinse the quinoa under running water, and the moment the liquid in the pot is boiling, add the quinoa.
Allow the cooking liquid to return to a gentle boil; next, reduce the heat and cover the pot. Let the quinoa simmer for about 15 minutes or until no liquid is left, resulting in fluffy and perfectly cooked quinoa.
After the quinoa is cooked to perfection, remove it from the heat and leave it covered for another 5 minutes to slightly cool down and fluff up even more.
The second step: Blend the porridge
Once the quinoa achieves its fluffy texture and delicately sweet aroma, infused with lovely hints of cinnamon and star anise, it’s time to take it to the next level and create a lusciously creamy porridge.
Combine the cooked quinoa with almond butter, maple syrup, and coconut water in a hand-blender cup. Blitz the mixture for a few seconds until all the ingredients are thoroughly blended, resulting in a smooth and velvety porridge-like texture.
While this step is not essential, I love how it helps the ingredients fuse better and how it improves the texture of this easy quinoa porridge recipe.
What if I don’t have a hand blender?
Don’t worry if you don’t have a hand blender; you can still enjoy a flavourful and nutritious breakfast porridge!
Simply whisk together almond butter, maple syrup, and coconut water until well combined. Then, gently pour the mixture into the cooked quinoa and stir until all the ingredients are evenly incorporated. While the porridge may not be as thick as the blended version, rest assured that it will still be wonderfully flavorful and satisfying.
Can I use leftover quinoa for this breakfast porridge recipe?
While cooking quinoa with coconut water and spices undoubtedly enhances its flavour, this recipe also offers a fantastic solution for utilizing leftover quinoa from your fridge.
Even though the result might not be as intensely flavorful as the freshly cooked version, it still makes for an enjoyable breakfast porridge.
If you’ve decided to use your quinoa leftovers, try not to skip the blending process, which will give a much better result.
So, don’t let your leftover quinoa go to waste – give it a delightful makeover with this easy and wholesome recipe!
How to steam figs
When steamed, figs become softer in texture and have a more enhanced natural sweetness, making them the perfect accompaniment to this breakfast porridge.
I’ll show you how you can quickly steam figs at home, but if this is inconvenient for you, you can skip this step and top your sweet quinoa porridge with fresh figs.
- Wash the figs: Start by gently rinsing the fresh figs under cool running water.
- Trim the stems (optionally): Carefully trim off the stems of the figs using a sharp knife. You can also remove any blemishes or imperfections from the skin if needed.
- Prepare the steamer: Fill a pot or a saucepan with water, making sure the water level is below the bottom of the basket. Place the fitting steamer basket inside the pot, and if you don’t have one, use a metal colander or a bamboo steamer instead. Place a lid on the steamer pot, ensuring it fits tightly to trap the steam inside. Turn the heat on to medium-high and bring the water to a gentle boil.
- Steam the figs: Once the water is boiling and producing steam, arrange the washed and trimmed figs in a single layer inside the steamer basket. This allows the steam to circulate evenly around the figs, ensuring even cooking. Steam figs for about 5 minutes.
- Check for doneness: After 5 minutes, check the figs for doneness. They should appear slightly softened, and their skin may have developed a glossy sheen. Be careful not to overcook them, as they can become mushy.
- Remove from heat: Once the figs are steamed to your desired level of softness, turn off the heat and carefully remove the steamer basket or colander from the pot. Use tongs or a slotted spoon to transfer the figs to a plate.
Note: Steamed figs can be quite hot immediately after cooking, so allow them to cool slightly before cutting them in half and adding them to your porridge.
How to serve this quinoa porridge
Once your porridge is ready, transfer it into serving bowls. Arrange the beautifully steamed figs and raspberries as a delicious topping over the porridge.
For a burst of flavour, feel free to add a splash of coconut water and drizzle some maple syrup on top. To enhance the overall texture, sprinkle a generous amount of hemp seeds and chopped almonds over the porridge.
Now, your porridge is not only nourishing but also visually appealing. Enjoy this wholesome dish to kickstart your day with a burst of energy and taste!
How to reheat quinoa porridge
To streamline your morning routine and save on breakfast preparation time, you can cook quinoa ahead of time and blend it with the rest of the ingredients for this porridge recipe right before you plan to use it.
Once the porridge is blended, you can reheat it by following two simple methods:
Microwave: Transfer the porridge into a microwave-safe bowl with a fitting lid, a plate, or cling film. Heat it in 30-second intervals until it’s warmed through to your liking.
Stovetop: If you prefer using the stovetop, add a splash of water or coconut water to the porridge and stir over low heat until you achieve the desired temperature.
