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An asymmetrical round bowl is resting on a white surface. It holds a warm breakfast cereal with raspberries, coconut, and walnuts.
5 from 2 votes

Maple Vanilla Quinoa Porridge

Author - Gena Hamshaw
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 4 servings

Ingredients

  • 1 cup dry quinoa, rinsed (180g)
  • 1 1/2 cups unsweetened soy milk (360ml; substitute oat, almond, or cashew milk if desired)
  • 1/2 cup water
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 2 cups raspberries, blueberries, or chopped fresh fruit of choice
  • 1/2 cup chopped or sliced nuts (60g; such as chopped walnuts or sliced or slivered almonds)
  • 1/4 cup toasted coconut flakes (10g; optional)

Instructions

  • Place the rinsed quinoa, milk, water, salt, cinnamon, vanilla, and maple syrup in a medium sized pot. Bring the mixture to a boil. Reduce to a simmer. Simmer for 15 minutes, stirring often, or until the quinoa has a creamy consistency and has absorbed the cooking liquid. The mixture should be creamy, not gluey. If it's overly thick, burning, or difficult to stir, add an extra 1/4-1/2 cup water and continue stirring and cooking.
  • Transfer the quinoa into four serving bowls. Top each with a half cup of fruit, two tablespoons chopped nuts, and a tablespoon of toasted coconut flakes, if using. Serve.
  • Alternatively, for meal prep, you can divide the porridge into four storage containers. The porridge will keep for up to four days in airtight containers in the fridge. Reheat for 2-3 minutes, covered, in the microwave, then top with toppings of choice.