Vegan Quinoa Porridge (Printable Version)

A cozy bowl featuring creamy quinoa and almond milk, lightly sweetened with fruits and warm spices.

# What You'll Need:

01 - ½ cup quinoa, rinsed

02 - 2 cups unsweetened almond milk (or other plant milk)

03 - ½ cup water

04 - 1 tablespoon maple syrup (or agave syrup)

05 - ½ teaspoon ground cinnamon

06 - ½ teaspoon pure vanilla extract

07 - Pinch of salt

08 - 1 small banana, sliced

09 - ⅓ cup fresh berries

10 - 1 tablespoon chopped nuts (almonds, walnuts)

11 - 1 tablespoon pumpkin seeds

12 - 1 tablespoon shredded coconut

01 - In a medium saucepan, combine rinsed quinoa, almond milk, water, maple syrup, cinnamon, vanilla extract, and salt.

02 - Bring the mixture to a gentle boil over medium heat.

03 - Reduce heat to low, cover, and simmer for 15–18 minutes, stirring occasionally, until quinoa is tender and mixture is creamy.

04 - Remove from heat and let sit, covered, for 2–3 minutes to thicken.

05 - Divide into two bowls and add desired toppings such as banana, berries, nuts, seeds, or coconut.

06 - Serve immediately while warm.

01 -

Quinoa creates a naturally thick, satisfying porridge without any cream or dairy pretense.
One pot means minimal cleanup on mornings when you can barely remember your own name.
It's flexible enough to work with whatever fruit or nuts are lounging in your kitchen.

02 -

Rinsed quinoa is non-negotiable—it removes the saponin coating that tastes bitter and soapy, turning the whole dish from questionable to delicious.
The porridge thickens as it cools, so if yours seems thin when you finish cooking, it will set up further as it sits in the bowl.

03 -

If the porridge seems too thick after cooking, thin it out with a splash of warm milk stirred in gently, rather than adding water.
Make a double batch and refrigerate the extra in a covered container for up to three days, then warm it gently on the stove with a bit of added milk to bring back the creamy texture.