Creamy quinoa porridge

I love quinoa, and I don’t eat it nearly enough. Since going through my (seemingly never ending) fitness bar development phase I learnt that a high quantity of nuts and seeds just doesn’t agree with my digestion. Nuts and seeds are a great source of protein but I’m taking a little respite from them to get my body back on track so I need to fill up on alternative protein rich whole foods.


This seems to sit well with my digestion and is so endlessly versatile I need to bring this food into my everyday diet a lot more. These chocolate cookies and also these banana ones are a great option- they will be my new ‘grab-and-go’ snack fuel for the time being.

Whilst I am familiar with adding quinoa to top a bowl of soup or to form the base of a salad, I have only recently started experimenting with sweet versions. With the freezer now stocked with batches of cooked quinoa portions I figured this a was the perfect opportunity.  

Here I’ve kept it simple with a breakfast quinoa porridge, this was inspired by my recent foray with buckwheat porridge so I felt pretty confident it could work!  I lightly spiced it with cinnamon and nutmeg to compliment quinoa's 'nuttiness' and sweetened with mashed banana for an extra breakfast boost and then topped with just a few chopped walnuts, date sugar and raisins (and more cinnamon)....mmmmm, gives my oats a run for their money!

This would be fab topped with my breakfast sprinkles to further sweeten and jazz things up too!

Recipe : Creamy quinoa porridge

Serves 1


3/4 cup cooked quinoa (I defrosted a freezer prtion)
1 mashed banana 
1 tbs peanut butter or almond butter (for extra creaminess)
1/2 - 3/4 cup non dairy milk to reach desired consistency (I like mine loose and creamy)
approx. 1/4 cinnamon and nutmeg to taste
2 tsp chia seed (optional)
nuts and fruit and date sugar or my breakfast sprinkle for topping


On the stove top add the cooked quinoa and milk and warm through on a medium heat, after 2-3 minutes add the mashed banana and nut butter and mix through evenly until creamy. 

Add a little extra milk if needed and add the spices and chis seed in the final minute. 

Spoon into a bowl and sprinkle with toppings.  

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
jo hodsonComment