Breakfast Quinoa Porridge In Microwave Recipe

Ingredients

• 170 g (1 cup)quinoa, any colour
• 475 ml (2 cups)water
• 15 ml (1 tablespoon)coconut oil, or another oil such as avocado oil, or butter
• 1.25 ml (1/4 teaspoon)ground cinnamon
• a pinchkosher salt
• 240 ml (1 cup)almond milk, or another milk
• about 150 g (1 cup)fruit
• 45 ml (3 tablespoons)nut butter
• to tastemaple syrup or honey, for drizzling

Instructions

1. 1

   Rinse the quinoa

   Put the quinoa in a strainer and rinse it under cold water. Transfer it to a large microwave-safe bowl.

2. 2

   Add the seasonings

   Pour in the water, then stir in the cinnamon, oil and salt. Mix well and check that the quinoa is submerged.

3. 3

   Cover the bowl

   Cover the bowl with a large microwave-safe plate or a microwave cover.

4. 4

   Microwave the quinoa

   Cook on high for 6 minutes. Carefully lift off the cover and stir, then cover again and cook for 2 more minutes.

5. 5

   Let it rest

   Take the bowl out and leave it covered on the worktop for 2–3 minutes. If liquid remains, let it rest for a few more minutes or drain it.

6. 6

   Add the toppings

   Divide the porridge between bowls. Add almond milk if you like, warming it first if preferred, then top with fruit such as kiwi, pomegranate seeds or banana slices. Drizzle with maple syrup or honey for extra sweetness, if desired.

What is quinoa porridge?

Quinoa porridge is a breakfast bowl made by cooking quinoa until tender and serving it with milk and toppings. Quinoa comes from the Andes in South America, but this version takes its cues from American-style breakfast porridge.

Microwaving the grains in water makes this a convenient alternative to simmering porridge on the hob. Cinnamon and a little oil flavour the cooking liquid, while fruit, nut butter and a sweet drizzle finish each bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 9g protein, 48g carbs, 9g fat.

The quinoa supplies most of the carbohydrates and some of the protein, while the oil and nut butter contribute much of the fat. Fruit and milk add further carbohydrates, with the exact balance depending on your choices. For a balanced plate, serve a bowl alongside an egg or another savoury protein if that suits your breakfast.

Rinsing and choosing quinoa

Rinse well: Put the quinoa in a fine strainer and rinse it under cold water before cooking. This washes away its natural surface coating, which can taste bitter.

Any colour: White, red or black quinoa can be used. The grain colour may affect the final texture slightly, so follow the resting and doneness cues rather than expecting every batch to look identical.

Cooking it in the microwave

Use a roomy bowl: Quinoa and water can bubble as they cook, so choose a large microwave-safe bowl with plenty of space above the liquid.

Stir midway: The first 6-minute cook is followed by a stir and another 2 minutes on high. Carefully remove the hot cover, stir the quinoa, then replace it before cooking again.

Checking the texture

Tender grains: After cooking and resting, the quinoa should be soft, with its grains opened up. Leave it covered for a few more minutes if it needs more time to absorb liquid.

Extra liquid: A little liquid may remain after the 2–3-minute rest. The recipe allows you to leave it to settle longer or drain it, depending on how thick you like your porridge.

Choosing milk and toppings

Milk: Almond milk is suggested for serving, but another milk can be used. Warm it first if you would prefer the porridge to stay hot.

Fruit and richness: Kiwi, pomegranate seeds and banana slices are suggested toppings, while nut butter adds a creamy, savoury note. Add maple syrup or honey only if you want extra sweetness.

Making breakfast ahead

Timing: The listed total time is 15 minutes, including the short covered rest after microwaving. Gather the fruit and other toppings while the quinoa cooks.

Serving: Divide the cooked quinoa among three bowls, then finish each portion separately. This makes it easy for everyone to choose their own milk, fruit and level of sweetness.

Recipe notes & tips

• Use a large microwave-safe bowl to leave room for bubbling.
• Rinse the quinoa thoroughly under cold water before cooking.
• Keep the quinoa covered during both cooking and the initial rest.
• Remove the hot cover carefully and stir at the 6-minute mark.
• Warm the almond milk separately if you want to keep the porridge hot.
• Add fruit and sweetener to each bowl according to preference.

Variations

• Change the milk: Use your preferred milk in place of almond milk.
• Swap the oil: Choose avocado oil or butter instead of coconut oil.
• Try different fruit: Top the bowls with kiwi, pomegranate seeds, banana or another fruit.
• Adjust the sweetness: Drizzle with maple syrup or honey, or leave it out.
• Switch the nut butter: Use a different nut butter to change the flavour of the topping.

Common mistakes to avoid

• Using a small bowl: The mixture can bubble over; choose a large microwave-safe bowl.
• Skipping the rinse: Unrinsed quinoa can taste bitter; rinse it under cold water first.
• Leaving out the mid-cook stir: The recipe calls for stirring after 6 minutes; carefully uncover and mix before the final 2 minutes.
• Removing the cover too soon: The quinoa needs its covered rest; leave it covered for 2–3 minutes after cooking.
• Expecting no liquid: Some may remain after resting; wait a little longer or drain it to suit your preferred texture.

How to store

Refrigerate leftover cooked quinoa in a covered container and use within 3 days. Reheat in the microwave until hot, stirring in a splash of milk or water if it has thickened; add fresh toppings after reheating.

Frequently asked questions