20-Minute Creamy Quinoa Porridge (Vegan)

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.

Course Breakfast, Snack

Cuisine American, gluten-free, North American, refined-sugar free, soy-free, vegan, website only

Diet Gluten Free, Low Calorie, Low Salt, Vegan, Vegetarian

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Servings people

Calories 526kcal

Author Hannah Sunderani

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 Customary - Metric

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.

Notes

Nutrition information is a rough estimate.

Nutrition