20-Minute Creamy Quinoa Porridge (Vegan)

Mar 5, 2018 (Last updated Oct 7, 2025) by Hannah Sunderani

You’re going to love the creamy and pleasantly chewy texture of this quinoa porridge! This quinoa breakfast bowl recipe is a great substitute for oatmeal and is naturally gluten-free and vegan. It’s easy to make using simple pantry ingredients and is cooked on the stovetop in just 20 minutes. It’s one of my very favourite vegan breakfast recipes here on the blog.

So, let me tell you exactly how to make this delectable quinoa breakfast bowl so that you can enjoy it pronto!

Ingredient Notes:

• Quinoa – The base of this recipe and naturally gluten-free. My favourite quinoa to use for this recipe is the white quinoa because it’s less crunchy than red or black. I recipe tested it with red quinoa and it was still yummy, but I much prefer the chewy texture of the white quinoa.
• Coconut Milk – Adds delicious creaminess to this recipe while keeping it dairy-free. I also recipe tested this with almond milk, which was good but not as creamy or gourmet. If you do want to use almond milk I’d recommend homemade almond milk since it’s much more creamy and rich.
• Fruits of choice – My favourite fruits to use are fresh mango and raspberries, I’ve also recipe tested this with frozen and thawed mixed berries and it’s delicious.

How to make Quinoa Porridge:

This recipe is so incredibly simple to make and it comes together in minutes. Anyone can do it from newbie cooks to those who don’t cook vegan recipes often.

MAKE THIS 20-MINUTE CREAMY QUINOA PORRIDGE!

Join me on my YouTube Channel, where I show you exactly how to make this 20-Minute Creamy Quinoa Porridge!

Is quinoa a good substitute for oats?

Quinoa is a great substitute for oats! Not only is it gluten-free, but it has a beautiful nutty taste, pleasantly chewy texture, and it’s a grain that sticks with you without having to add eggs or other protein-alternatives to your morning routine.

And, there is just something about quinoa porridge that feel so elevated from oatmeal! Like something you’d order from a chic hotel while on vacation. Cooked in coconut cream, drizzled with a bit of maple syrup and topped with fruits. It doesn’t get more dreamy!

Can this recipe be prepared in advance?

Absolutely! In fact, I love preparing this quinoa porridge the night before to enjoy in the morning. You can even double or triple the recipe. Transfer to an-tight containers and keep in the fridge to enjoy throughout the week.

How to reheat quinoa porridge

In the microwave: Reheat quinoa porridge in the microwave in 30 second increments until desired temperature. Optional to add splashes of water to thin if the quinoa porridge has lost some of its milky consistency.

On the stove: In a saucepan, reheat the quinoa porridge on the stove top with a splash of water to thin. Warm on medium heat, stirring often, until desired temperature.

So there we have it! A delicious recipe for quinoa porridge that’s a great substitute for oatmeal! Made with quinoa and coconut milk, it’s irresistibly creamy and so lush! Ready in 20 minutes, you will be making this quinoa breakfast bowl on repeat.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have.

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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GF

20-Minute Creamy Quinoa Porridge (Vegan)

5 from 4 votes

By Hannah Sunderani

This quinoa breakfast bowl recipe uses gluten-free quinoa as an oat substitute and coconut milk for an irresistible, creamy texture. Made stovetop, this quinoa porridge is one of my very favourite quick and easy vegan breakfast recipes.

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Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Serves 2 people

Ingredients

• 1/2 cup uncooked quinoa
• 1 can full-fat coconut milk (400 ml)
• 2 tsp maple syrup or to taste
• 1 tsp cinnamon
• splashes of water if needed

For topping:

• 1/2 cup raspberries fresh or frozen
• 1/2 cup mango fresh or frozen, chopped
• 1/4 cup pecans chopped
• 2 tbsp coconut shavings to sprinkle

US CustomaryMetric

Instructions

• In saucepan, combine quinoa, milk, maple syrup and cinnamon. Bring to a boil, then reduce heat and simmer quinoa until cooked (approx. 12-15 minutes). And splashes more water if needed to reach desired consistency.
• Divide quinoa porridge between two bowls and top with raspberries and mango. Sprinkle with chopped pecans, and coconut shavings.

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Notes

Nutrition information is a rough estimate. 

Approvals

Nutrition

Calories: 526kcal | Carbohydrates: 23g | Protein: 6g | Fat: 50g | Saturated Fat: 37g | Sodium: 26mg | Potassium: 586mg | Fiber: 5g | Sugar: 12g | Vitamin A: 446IU | Vitamin C: 25mg | Calcium: 78mg | Iron: 7mg

DID YOU

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See more step-by-step instructions by visiting the recipe story here!

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