Quinoa Breakfast Porridge

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.40 out of 5)
Loading...

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Quinoa Breakfast Porridge is a great alternative to oatmeal and it packs in a lot of protein. If you have leftover quinoa, re-heat it with milk and continue to Step 2. For a...


Ingredients

  • 1 cup red or white quinoa
  • 1 cup water
  • ⅔ cup milk
  • 4 cardamom pods
  • ½ cup frozen blueberries
  • ½ banana, sliced
  • 2 teaspoons honey
  • ½ teaspoon ground cinnamon

Nutrition Facts

Calories

217 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

1 g

Carbohydrates

39 g

Sugar

9 g

Fiber

4 g

Protein

8 g

Sodium

23 mg

Directions

  1. Bring quinoa, water, milk, and cardamom pods to a boil in a small saucepan.  Reduce heat and simmer for about 10 minutes. Add in the frozen blueberries and simmer for another 5 minutes, or until the liquid is mostly absorbed.
  2. Stir in honey and cinnamon. Turn off heat, cover, and let stand for 5 minutes. Add more milk if you prefer a milkier porridge, discard the cardamom pods and serve with toasted almonds.

Chef Tips

This can be made the evening before and quickly heated up with a couple tablespoons extra of milk in the morning, or even eaten cold—Just hold off on the almonds until you are ready to eat.

If you have leftover quinoa, omit the water and heat up the quinoa with the milk.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


Leave a Review