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Quinoa Porridge

Quinoa Porridge

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Six Pack To Go

Six Pack To Go

Looking for ideas for the quinoa you picked up at Trader Joe's? Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes. Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond. Adjust sugar to your taste or substitute with agave syrup or black strap molasses (use half as much). This recipe can easily be doubled.

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Nutrition

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  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.
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Reviews

Dianne
97

Dianne

1/10/2011

This is a great way to get protein in the morning because it's disguised as carbs! I noticed that some people had trouble with this recipe and I think it helps immensely to COVER the saucepan. I always put a lid on when I'm cooking quinoa, so that's what I did with this recipe. The quinoa was done after about 20 minutes, I then uncovered it and let the extra liquid cook off until I had my desired consistency. Came out perfect! I recently switched to (unsweetened) almond milk so I was excited to see a recipe that called for it. Loved the cinnamon and vanilla. I added some raisins and craisins and sprinkled some extra brown sugar on top. Yum! ****Update: I now make this with only 1 cup of milk and no water. Cover and simmer, and it only takes about 10-15 min. to cook.

MomZilla (Evin)
77

MomZilla (Evin)

4/1/2008

This is SOOOOO good! For health reasons, I have to eat tons of protien every day, and I get sick of stuffing my face with meat all day. This was a very refreshing breakfast, very tasty and different! It's in the 80s here already but this winter, this will be a staple! Next time I'll use less liquid, I like my porridge thick enough to stand a spoon up in it. I added chopped walnuts and dried fruit and a little extra cinnamon. Excellent!

LUV2COOK
66

LUV2COOK

4/21/2010

This recipe has way too much liquid, maybe that's why several people thought theirs wasn't cooked in the time specified. If you're expecting this recipe to soak up all the liquid like oatmeal does, you'll be disappointed. The quinoa I bought (Costco) is pre-rinsed, and the cooking instructions on it are to use 1 part quinoa to 2 parts liquid, brown it in butter or oil, then add liquid, bring to boil, reduce heat and simmer for 15 min. I have substituted several different liquids, and it always turns out perfect and fluffy like rice. So, I still gave this 3 stars, because after I altered the liquid amounts to 1/2 c water and 1/2 c almond milk, it did turn out quite nice. I like it with chopped almonds and dried cranberries mixed in at the end for breakfast.

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