Healthy and quick quinoa breakfast

Ingredients

• 50 gquinoa
• 250 mlalmond or soy milk
• 1 teaspoonagave syrup
• 1 teaspooncinnamon
• 75 gblueberries (fresh or thawed)

Instructions

1. 1

   Rinse the quinoa

   Rinse the quinoa thoroughly to wash away its naturally occurring saponins, which can taste bitter.

2. 2

   Simmer the quinoa

   Put the quinoa and almond or soy milk in a medium saucepan and bring to the boil. Reduce the heat to low and simmer for about 15 minutes, stirring well from time to time so the quinoa does not stick to the bottom of the pan.

3. 3

   Season and serve

   After the quinoa has cooked for about 15 minutes, stir in 1 teaspoon of agave syrup and 1 teaspoon of cinnamon. You can stir in the blueberries now, though they will turn the quinoa slightly blue; for a fresh bite, add them on top and mix them in at the table. Add almonds, pecans or flaxseed if you like. If you want it sweeter, stir in another teaspoon of syrup or some vanilla extract.

What is quinoa breakfast porridge?

Quinoa porridge is a warm breakfast made by simmering quinoa in milk until tender. Quinoa is native to the Andean region of South America; this Dutch-inspired breakfast version pairs it with plant milk, cinnamon and agave.

Milk gives the grains a soft, creamy finish, while blueberries bring a fruity contrast. Keeping the berries on top preserves their colour and gives each spoonful a fresher bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 9g protein, 49g carbs, 6g fat.

Most of the carbohydrates come from the quinoa, blueberries and agave, while quinoa and soy milk contribute most of the protein. Fat comes mainly from the milk and any optional nuts or seeds; choose a modest crunchy topping and add a piece of fruit on the side to balance the bowl.

Choosing the milk

Almond milk: a mild-tasting option that lets the cinnamon and berries stand out.

Soy milk: a fuller-tasting alternative that also makes the porridge feel more substantial. Use whichever you have, and check the pan regularly as plant milks can catch if left unstirred.

Rinsing away bitterness

Rinsing: wash the quinoa thoroughly under running water before cooking. This removes surface saponins, which can give the finished porridge an unpleasant bitter edge.

Draining: let excess water run off before adding the quinoa to the milk, so the measured cooking liquid is not unnecessarily diluted.

Getting the texture right

Gentle heat: once the milk comes to the boil, lower the heat and keep the quinoa at a quiet simmer. Stir occasionally, scraping across the base of the pan to help prevent sticking.

Doneness: after about 15 minutes, the grains should be tender. If the mixture catches on the bottom, stir more frequently as it cooks.

Sweetness and spice

Cinnamon: stir it in with the agave after cooking, as directed, so it is evenly distributed through the quinoa.

Agave: start with the stated teaspoon, then taste and add another teaspoon if you prefer a sweeter bowl. Vanilla extract is another option mentioned in the recipe for extra flavour.

Blueberries and toppings

Blueberries: fresh or thawed berries both work. Stirring them through colours the porridge slightly blue; adding them at the table keeps them more distinct.

Crunch: almonds, pecans or flaxseed are suggested optional toppings. Add them just before serving so they retain their texture.

Serving the bowl

Serve the porridge warm, with the blueberries arranged on top or mixed in at the table. The fruit adds a bright, juicy contrast to the soft quinoa.

For a more varied breakfast, pair the bowl with an extra piece of fruit or a savoury side such as an egg. Keep crunchy toppings separate until serving.

Recipe notes & tips

• Rinse the quinoa well to reduce its naturally bitter taste.
• Use a medium saucepan so the milk and grains have room to simmer.
• Stir occasionally during cooking, paying attention to the base of the pan.
• Add the blueberries at the table if you want to keep the porridge from turning blue.
• Taste before adding more agave, as the berries bring their own sweetness.
• Sprinkle on almonds, pecans or flaxseed just before eating for crunch.

Variations

• Use soy milk: choose it instead of almond milk for a fuller-tasting bowl.
• Add almonds: scatter them over the porridge for a crunchy finish.
• Try pecans: use them as an alternative nut topping.
• Add flaxseed: sprinkle it on at the end for a seed topping.
• Make it sweeter: stir in another teaspoon of agave syrup to taste.
• Add vanilla: stir in vanilla extract for a different flavour note.

Common mistakes to avoid

• Skipping the rinse: unrinsed quinoa can taste bitter, so wash it thoroughly first.
• Boiling it hard: a vigorous boil can make the milk catch; lower the heat after bringing it to the boil.
• Leaving it unstirred: quinoa may stick to the pan, so stir well from time to time.
• Adding berries too early: they can colour the porridge blue; serve them on top for a fresher look.
• Adding too much sweetener at once: taste after the first teaspoon and adjust gradually.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan, stirring and adding a splash of milk if needed; add fresh toppings after reheating.

Frequently asked questions