Creamy Quinoa Breakfast Porridge with Berries and Toasted Almonds
Rinsed quinoa simmers in milk with cinnamon until soft and spoonable, then gets a swirl of maple syrup. Top it with fresh berries and toasted almonds for a warm, protein-rich breakfast in about 30 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 4 bowls (about 1 cup / 240 ml each)
Steps
Before you start
- Rinse the quinoa well under cold running water, even if the package says pre-rinsed. This removes the bitter saponin coating.
- Use a medium saucepan with a lid (3 quart / 3 liter). Milk can boil over in a smaller pot.
- Whole milk gives the creamiest result. Low-fat or plant milks also work but give a thinner porridge.
- Wash the berries and slice any large strawberries before you start cooking.
Rinse the quinoa
- Place the 1 cup (170 g) quinoa in a fine-mesh sieve and rinse under cold running water for 30 seconds, stirring with your hand.
- Shake off excess water and drain well.
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Ready when: Water runs clear with no foam.
Tip: Skipping the rinse can leave a bitter, soapy taste.
Toast the almonds
- Add the sliced almonds to a dry 8-inch (20 cm) skillet over medium-low heat.
- Stir often for 3 to 4 minutes.
- Tip them onto a plate right away to stop the cooking.
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Ready when: Edges are golden and they smell nutty.
Tip: Sliced almonds burn fast, so don't walk away.
Combine and heat
- In the saucepan, stir together the drained quinoa, 2½ cups (600 ml) milk, 1 cup (240 ml) water, cinnamon and salt.
- Bring to a gentle boil over medium-high heat, stirring occasionally, about 5 minutes.
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Ready when: Small bubbles break across the surface and the milk begins to rise.
Tip: Stay nearby. Milk boils over quickly once it foams.
Simmer covered
- Reduce the heat to low and cover with the lid slightly ajar.
- Simmer for 15 minutes, stirring every 5 minutes and scraping the bottom so nothing sticks.
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Ready when: The quinoa is tender, the little spiral tails have popped out, and the mixture looks loose and creamy.
Tip: If it thickens too much before the quinoa is tender, add a splash of milk.
Finish the porridge
- Stir in the vanilla and 3 tablespoons (60 ml) maple syrup.
- Cook uncovered over low heat for 2 to 3 minutes, stirring, to thicken slightly.
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Ready when: The porridge mounds on a spoon and slowly settles; it should look like loose oatmeal.
Tip: It thickens as it stands, so stop while it's a little looser than you want.
Rest briefly
- Remove the pot from the heat, cover, and let it stand for 5 minutes so the quinoa finishes absorbing the liquid and the texture turns creamy.
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Ready when: The surface looks set and the porridge is no longer bubbling.
Serve with toppings
- Divide the porridge among 4 bowls.
- Pour a splash of warm milk over each if you want it looser.
- Top with the berries and toasted almonds, then drizzle with a little more maple syrup.
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Ready when: Bowls are warm and creamy, topped with bright berries and crunchy almonds.
Tip: Add berries at the last minute so they stay fresh and don't bleed color.
Good to know
Tips
- Rinse thoroughly and stir regularly to avoid bitterness and scorching on the bottom of the pot.
- For a creamier texture, use all milk instead of the milk and water mixture, and simmer 3 to 5 minutes longer.
- Stir in a spoonful of nut butter or Greek yogurt at the end for extra protein and richness.
- Leftover cooked quinoa can be used: warm 3 cups cooked quinoa with 1½ cups milk and the flavorings for about 8 minutes.
Make ahead
Cook the porridge (steps 1, 3 to 5) up to 4 days ahead and refrigerate without toppings. Toast the almonds up to 3 days ahead and keep them in an airtight container at room temperature.
Storage & reheating
Refrigerate plain porridge in an airtight container for up to 4 days. Freeze in portions for up to 2 months and thaw overnight in the fridge. Reheat in a saucepan or microwave with 2 to 3 tablespoons of milk per serving, stirring, until steaming hot, 1 to 2 minutes in the microwave. Store toppings separately: berries in the fridge for up to 3 days and almonds at room temperature for up to 1 week.
Substitutions
- whole milk → unsweetened oat milk or almond milk. Makes the porridge dairy-free. The result is a little thinner, so reduce the water to ¾ cup (180 ml).
- pure maple syrup → honey or light brown sugar. Use the same amount. Honey is not vegan.
- sliced almonds → chopped walnuts or pecans. Toast them the same way for 3 to 4 minutes.
- mixed fresh berries (strawberries, blueberries, raspberries) → frozen mixed berries, thawed. Thaw in a bowl and drain off excess liquid, or warm gently in a small pan for a quick compote.
