Quinoa Breakfast Porridge with Almond Milk
This comforting quinoa breakfast porridge is made with almond milk instead of coconut milk and gets its creamy texture by blending it with an immersion blender after it’s cooked. Ready in about 20 minutes, serve it with your favourite toppings, or a super easy blueberry vanilla compote.
Equipment
- immersion blender
Ingredients
Quinoa Breakfast Porridge
- 4 cups unsweetened vanilla almond milk or your favourite plant-based milk!
- 1 cup quinoa any kind
- 2 tablespoons maple syrup or your favourite sweetener
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Simple Blueberry Vanilla Compote (optional!)
- 1 ½ cups blueberries fresh or frozen
- 2 tablespoons water
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- squeeze fresh lemon
- tiny pinch salt
Instructions
- In a medium pot over medium heat, bring the almond milk and salt to a boil. Once boiling, add quinoa, stir, reduce heat to medium low and cover with lid ajar.
- Cook, stirring occasionally, for 15 minutes until quinoa is tender. Take care, as this one has a tendency to bubble over if the heat is too high.
- Once cooked, remove from heat and add vanilla and maple syrup. Using a handheld immersion blender, blend about ⅓ - ½ of the quinoa to give it a creamy, porridge-like texture.
- Serve with your favourite toppings!
Making the blueberry compote? Here's how to do it
- Once the porridge is simmering, place blueberries and water in a small pot over medium heat. Cook, occasionally stirring and mashing the blueberries, until they're hot and a bit broken down, about 10 minutes.
- Turn off heat, add maple syrup, vanilla, salt and lemon and stir through. Serve with the quinoa porridge.
Video
Notes
One serving of this porridge with compote is low FODMAP.
To reheat, add some extra water or almond milk to your porridge portion in a small pot over medium heat. Heat, stirring occasionally, until steaming, about 5 minutes.