Easy Quinoa Porridge with Golden Milk

Easy Quinoa Porridge With Golden Milk

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.44 out of 5)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 2 servings

This thick, fruity, Easy Quinoa Porridge with Golden Milk uses freshly grated ginger and turmeric, spices that may seem a little unusual for breakfast, but I can assure you that the flavor this light...


    1 1/3 cups cooked quinoa (see Ann’s Tips)

    1 cups  2% milk

    pinch of sea salt

    2 tablespoons cranberries

    3 dates,  pitted and chopped

    1 teaspoon freshly grated ginger root, or to taste

    1/2 teaspoon freshly grated turmeric root (see Ann’s Tips)

    1 cup grated apple

    1/3 cup fresh blueberries (optional)

    2 tablespoons sliced almonds, dry toasted

    Plain greek yogurt for serving ( optional)


Nutrition Facts


472 cals


14 g

Saturated Fat

5 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

4 g


76 g


43 g


10 g


18 g


160 mg


  1. In a small sauce pot over a medium high flame, add the quinoa, the milk, and a pinch of sea salt. Stir to mix. Add the cranberries, dates, the grated ginger root and the turmeric. Stir again.  Bring to a boil, cover and turn the heat down to low. Cook for 5-8 minutes stirring from time to time. For a thicker porridge, crack the lid.
  2. Stir in the grated apple. Mix in well. Cover and cook 2-3 minutes more. Add the blueberries and stir to mix. Cover, turn off the heat and let sit for 2-3 minutes while you toast the nuts.
  3. To dry toast the nuts: heat a small heavy frying pan over a medium high flame. Add the nuts and cook shaking until they are a light golden color - about 2-3 minutes. As soon as they are pale gold, turn off the flame as there will be enough heat left to finish the toasting.
  4. Serve the porridge in bowls with sprinkled with nuts and either with a dollop of plain Greek yogurt if using, or with extra cold milk poured over it.

Chef Tips

If you are cooking the quinoa from scratch, in step 1, add 2/3 cup quinoa + 1 cup of water + 1 cup of the milk. Add the salt, dried fruits and spices. Bring to a boil, cover and cook 15-20 minutes over a low flame. Add a little more milk if it looks dry. Carry on with step 2 as above.

if you can’t find fresh turmeric, use 1/2 teaspoon powdered turmeric instead.

1 cup grated apple = 1 small ‘school boy’ apple.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review