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Creamy Quinoa Porridge

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 2 people
Calories 526kcal
Author Hannah Sunderani


  • 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


  • 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.


Nutrition information is a rough estimate. 


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