What To Eat When You’re Sick Of Oatmeal: Quinoa Porridge

quinoa porridge recipe

Oatmeal is delicious, and everyone from Jillian Michaels to Sophia Bush endorses it as a healthy breakfast. But for those of us who thrive on variety, a daily bowl just gets really…boring. So to switch things up–and pack a little more protein in while we’re at it–we’ve been experimenting with quinoa porridge instead. It’s equally delicious, if not more, and it actually cooks quicker than steel-cut oats. Plus, it’s slightly lighter tasting (and feeling), so it’s particularly well-suited to summer.

To help you get started making your own, we’re sharing a recipe and tips to make

  • It’s better with red — Any quinoa will do, but red quinoa is a little nuttier and retains more texture in a porridge. If you can find it in your grocery store, try it (or buy online).
  • Sweeten with fruit — Unlike oats, quinoa is really light, so a little sweetener goes a long way. If you add fruit, you can probably go without
  • Just add hemp — Adding milk to the water when you make quinoa porridge gives it flavor and a creamier texture, but after trying all kinds, we have to say: Hemp milk tastes the best.
Got more tips? Tell us in the comments below.

Quinoa Porridge with Blackberries


1 cup quinoa
1 cup water
1 cup milk (hemp milk preferred)
1/4 tsp salt
2 cups blackberries, frozen or fresh
1/2 cup chopped pecans
1 tsp cinnamon


  1. Combine quinoa, water, milk and salt in a small saucepan; bring to boil.
  2. Once boiling, reduce heat and cook uncovered, stirring occasionally, for 15-20 minutes.
  3. Meanwhile, toast pecans in a small skillet over medium heat.
  4. Add blackberries to quinoa and cook 2-3 minutes longer, or until thoroughly heated.
  5. Serve topped with pecans and cinnamon; add extra milk or maple syrup if desired.
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