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Quinoa Porridge

Quinoa Porridge
Photo by: Amanda Davenport
  • 1 servings
  • Prep - 2 mins
    Cooking - 6 mins
  • Total - 8 mins
Quinoa Porridge
Photo by: Amanda Davenport

A great gluten free, dairy free, low carb and vegetarian breakfast idea. Quinoa porridge will certainly hit the spot.  

Servings: 1
Preparation: 2 mins
Cooking: 6 mins

Ingredients

  • 3/4 cups cooked quinoa.
  • 1/2 cup coconut, almond or cow's milk, extra to drizzle.
  • 1/2 teaspoon ground cinnamon.
  • 1 tablespoon shredded coconut.
  • 1/2 teaspoon vanilla powder, optional.
  • 10 almonds, chopped.
  • pinch sea salt.
  • 1 tablespoon full-fat natural yoghurt or coconut yoghurt, to serve.
  • 1 teaspoon pepitas.

Directions

Stove top:
1. Combine quinoa, milk, cinnamon, coconut, vanilla, almonds and salt in a small saucepan over medium heat. Cook, stirring for 5-6 minutes, until milk is absorbed and creamy consistency is reached.
2. Transfer to a serving bowl. Drizzle with extra milk if desired. Top with yoghurt, pepitas and berries if you’re in week 1, 6, 7 or 8.

Microwave:
1. Combine quinoa, milk, cinnamon, coconut, vanilla, almonds and salt in a microwave-proof bowl. Heat on high for 1 minute. Stir porridge and cook for a further 1 minute, or until milk is almost absorbed a creamy consistency is reached.
2. Remove from microwave. Drizzle with extra milk if desired. Top with yoghurt, pepitas and berries if you’re in week 1, 6, 7 or 8.


A great gluten free, dairy free, low carb and vegetarian breakfast idea. Quinoa porridge will certainly hit the spot.

Ingredients

  • 3/4 cups cooked quinoa.
  • 1/2 cup coconut, almond or cow's milk, extra to drizzle.
  • 1/2 teaspoon ground cinnamon.
  • 1 tablespoon shredded coconut.
  • 1/2 teaspoon vanilla powder, optional.
  • 10 almonds, chopped.
  • pinch sea salt.
  • 1 tablespoon full-fat natural yoghurt or coconut yoghurt, to serve.
  • 1 teaspoon pepitas.

Directions

Stove top:
1. Combine quinoa, milk, cinnamon, coconut, vanilla, almonds and salt in a small saucepan over medium heat. Cook, stirring for 5-6 minutes, until milk is absorbed and creamy consistency is reached.
2. Transfer to a serving bowl. Drizzle with extra milk if desired. Top with yoghurt, pepitas and berries if you’re in week 1, 6, 7 or 8.

Microwave:
1. Combine quinoa, milk, cinnamon, coconut, vanilla, almonds and salt in a microwave-proof bowl. Heat on high for 1 minute. Stir porridge and cook for a further 1 minute, or until milk is almost absorbed a creamy consistency is reached.
2. Remove from microwave. Drizzle with extra milk if desired. Top with yoghurt, pepitas and berries if you’re in week 1, 6, 7 or 8.