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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Quinoa Porridge with Blueberries and Pecans

[heart_this] · May 7, 2011 · 54 Comments

Quinoa Porridge with Blueberries and Pecans

Quinoa served as a breakfast porridge with blueberries, pecans and a touch of maple syrup.

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I discovered quinoa shortly after I started food blogging and I have been hooked ever since. Not only is quinoa good for you but I really enjoy its texture so I keep coming back for more. At first I was using it primarily in salads and then I started using it in soups and stews and then I discovered that it could be used in sweet dishes such as porridge and that just blew my mind! I tried a quinoa porridge right away and it was good! Since then it has been one of my staple breakfasts for the colder days of the year. Even though the days are finally staring to warm up, I came across some blueberries in the grocery store and I knew that I would be doing at least one more quinoa porridge before it got too warm. One of my favourite porridge flavour combinations is blueberries, maple and pecans and it goes great in porridges so I did just that a blueberry quinoa porridge sweetened with maple syrup and topped with some toasted pecans.

Quinoa Porridge with Blueberries and Pecans

Quinoa Porridge with Blueberries and Pecans

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 1

Quinoa served as a breakfast porridge with blueberries, pecans and a touch of maple syrup.

ingredients
  • 1/2 cup quinoa, rinsed
  • 1 1/2 cup milk
  • 1/4 teaspoon vanilla extract
  • 1 dash cinnamon
  • 1 tablespoon maple syrup
  • 1/4 cup blueberries
  • 1 tablespoon pecans, toasted and coarsley chopped
directions
  1. Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
  2. Mix in the blueberries, add more mil to taste and top with the pecans.
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Breakfast, Food, Gluten-free, Quinoa, Recipe, Vegetarian, Whole Grains

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Reader Interactions

Comments

  1. MrsPresley says

    February 2, 2008 at 3:29 am

    i’ve never had quinoa before. this sounds like a great way to eat it though

    Reply
  2. Peter M says

    February 2, 2008 at 4:11 am

    Once again, you’ve reminded me to get some Quinoa so I can try it.

    Porridge, oatmeal…all good, stick to the stomach stuff.

    Reply
  3. redforever says

    February 2, 2008 at 7:02 am

    Quinoa is great stuff. My favorite all time recipe using quinoa is this Moroccan stew.

    http://www.epicurious.com/recipes/food/views/233714

    I just made a few adjustments. I cooked both the stew and the quinoa in chicken broth, I never drained the tomatoes and I doubled the cumin because we like it a lot.

    Reply
  4. Greg says

    February 2, 2008 at 6:04 pm

    That sounds really good. Quinoa is so versatile. It should be a staple in everyone’s kitchen.

    Reply
  5. Anonymous says

    February 2, 2008 at 8:39 pm

    Sounds like a good breakfast for those cold winter mornings.

    Reply
  6. Lisa says

    February 3, 2008 at 12:14 am

    I love quinoa and don’t eat it as often as I should, though I did have it for dinner tonight. Lovely recipe.

    Reply
  7. Dani Spies says

    February 5, 2008 at 12:47 am

    Kevin – Quinoa is my “Food Focus” ingredient this month…I am definitely going to give this a try!

    Reply
  8. Nicole says

    February 5, 2008 at 5:22 am

    Wow, Kevin, great minds think alike! I just had quinoa for breakfast yesterday! It was so good and satisfying! I cooked mine with cinnamon, cardamom, ginger, and raisins. I stirred in a touch of vanilla extract at the end and served with chopped walnuts and honey. It was delicious!

    Reply
  9. Tania says

    February 9, 2008 at 8:15 pm

    I’m just starting to get into quinoa, but have thusfar only eaten it in savoury preparations. This porridge looks really tasty! What a great idea!

    Reply
  10. Dani says

    February 19, 2008 at 3:55 am

    I am definitely trying this in the morning…thanks for the recipe!

    Reply
  11. AnticiPlate says

    February 23, 2008 at 6:53 pm

    I tried this recipe this A.M. and wow! I love quinoa. Who knew? I added dried cherries, bananas, and pecans with a pinch of cinnamon. Delicious!

    Reply
  12. Anna says

    March 7, 2008 at 12:12 pm

    i’m glad i’ve stumbled upon this recipe. i set myself some food challenges for 08 and one was to cook with quinoa. i’ve made a stew and a salad but this breakfast looks yummy.
    i also saw a great flan at http://canelaycomino.blogspot.com/2008/03/whb-quinoa-flan_03.html and a bolivian dessert called pisara that’s flavoured with honey.

    Reply
  13. Kevin says

    March 7, 2008 at 10:35 pm

    That quinoa flan sounds really good!

    Reply
  14. LisaRene says

    March 16, 2008 at 11:19 pm

    Keep on the look-out for “flaked quinoa”. I buy it at my local health food store in the oatmeal section. It is quinoa which is “flaked” and resembles rolled oats (sort of). You can cook it just like you would oatmeal or oat bran. I also bake muffins using the flaked quinoa.

    Reply
  15. amandalouden says

    July 10, 2008 at 9:00 am

    dont forget to sprout your grains for proper digestion.

    Reply
  16. My Garden says

    July 21, 2008 at 6:34 am

    porridge is very common in China. Some restaurants serve over 30 varieties of porridge…they are yummy and nutritious.

    Reply
  17. Anonymous says

    July 31, 2008 at 12:29 am

    it looks like tapioca pearl; but i have never tasted quinoa before. i would like to try this. enjoy your site and the wide selection of choices to make.
    cool…

    Reply
  18. Kristin says

    September 3, 2008 at 8:50 pm

    I’m so glad you posted this recipe! I’ve been looking for good ways to use quinoa ever since I had it in several dishes while in Peru. Definitely going to try it!

    Reply
  19. Barry says

    September 4, 2008 at 3:49 pm

    Most people only think of couscous in savory settings, but a delicious warm breakfast cereal can be made out of couscous in much the same way.

    Reply
  20. el alfajor de los alfajores en argentina says

    September 6, 2008 at 4:21 pm

    Alfajores. El alfajor. Argentina. Historia del alfajor, secretos de los alfajores, recetas para hacer alfajores de maicena, diferentes tipos de alfajor. Alfajor santafecino y alfajor cordobes. Marcas de alfajores milka, terrabusi, bagley, capitan del espacio, havanna y balcarce.

    http://www.alfajorargentino.com.ar

    Reply
  21. Martin Jordan says

    October 9, 2008 at 12:22 pm

    Also you can prepare this recipe with rice, tastes good if you like this combination. Add cinnamon too.

    To me quinoa is best as salad with finely chopped vegetables / paprika, cucumbers,etc/ and garlic,mustard, lemon dressing.

    Reply
  22. Food Glorious Food! says

    May 7, 2011 at 6:19 pm

    Never tried Quinoa before but your pictures really luring me to get some to try!

    Reply
  23. Correen says

    May 8, 2011 at 12:28 am

    I turn people onto quinoa (keen-wah) every chance I get..love it too! Mmm! on your idea…AND ~swoon at the addition of blueberries and pecans, two of my faves. Your photo is beautiful by the way.

    Reply
  24. Kat @ Cupcake Kat says

    May 8, 2011 at 1:13 am

    I love quinoa. My favorite way to eat is for breakfast with fruit so I'll definately try this

    Reply
  25. Joanne says

    May 8, 2011 at 10:04 am

    You always make eating breakfasts look so much fun! Quinoa is one of my favorite whole grains! This looks SO delicious!

    Reply
  26. Katherine says

    May 8, 2011 at 6:07 pm

    I love quinoa but never thought to have it for breakfast! Can't wait to try this recipe.

    Reply
  27. Jessica says

    May 9, 2011 at 7:58 am

    Oh my, that looks heavenly!! I just bought some wonderful blueberries at Sam's Club. Where do you buy quinoa? I have heard of it, but never bought it. Is it pricey?

    Reply
  28. Hannah says

    May 9, 2011 at 1:20 pm

    I'm usually not too fond of sweet preparations of quinoa, but your photo just looks too enticing… So sharp and crisp, but cool and refreshing. Now I want to try this!

    Reply
  29. Anonymous says

    May 9, 2011 at 1:44 pm

    I love quinoa too! It may be warmer outside these days but a nice hot breakfast is still my favorite way to go! Love the blueberry/pecan combo.

    Reply
  30. Mai says

    May 10, 2011 at 2:11 am

    This looks amazing and I'm sure it's tasty too.

    Reply
  31. Anonymous says

    May 10, 2011 at 3:07 pm

    Although I have made Quinoa with veggies for a side dish, I had never seen it as a porridge. I made this today- it is fabulous. The nutritional value of it is pretty amazing, thanks again Kevin- you sure know how to eat well! Maggie

    Reply
  32. plumbing says

    May 11, 2011 at 7:39 am

    Although not a common item in most kitchens today, quinoa is an amino acid-rich seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.

    Reply
  33. Kevin says

    May 11, 2011 at 9:47 am

    Jessica: You should be able to find quinoa in larger grocery store in the health food or whole grains section. Otherwise most health food store carry it and I have also seen it in bulk stores.

    Reply
  34. helma says

    May 16, 2011 at 7:00 am

    I like this recipe by 101 cookbooks

    Reply
  35. diek_11 says

    May 17, 2011 at 3:24 pm

    I bought quinoa some time ago for a recipe and I just never got around to trying it. Your porridge recipe with the blueberries caught my eye. I am eating it as I type, outstanding. The texture and flavor makes oatmeal take a backseat to quinoa!

    Reply
  36. barrister says

    March 3, 2012 at 5:05 pm

    thanks for the delicious recipe! i've had red quinoa sitting in my pantry for months and this was a great use for it! the texture + flavorful additions make for a hearty breakfast.

    Reply
  37. julie says

    April 23, 2012 at 12:13 am

    found your recipe on pinterest a while back but just had the opportunity to make it today. plan on writing about it on my blog next monday if you want to check it out. gave you all the credit 🙂 i loved it! thanks for sharing your cooking adventures.

    Reply
  38. Punctuation Mark says

    May 19, 2012 at 3:48 am

    This looks amazing!!!

    Reply
  39. Detektei says

    August 9, 2012 at 1:36 pm

    I love normal porridge and I have to try your recipe. I love the combo of blue and brown on your pics… So beautiful!

    Reply
  40. lauren says

    August 11, 2012 at 5:48 am

    is this reg quinoa or a diff variety, looks red in the photo, just wondering. looks delicious!

    Reply
  41. Kevin says

    August 11, 2012 at 9:03 pm

    lauren: Quinoa comes in thre colours white, red and black. Other than the colour it is the same quinoa.

    Reply
  42. Janice @ losing weight says

    September 16, 2012 at 6:26 pm

    If you haven't tried Quinoa you definitely should. It is a delicious super food?

    Hopefully you have because it really has a lot flavor and taste great, and it is so healthy for our bodies, the perfect addition to your diet plan. And if you are trying to lose weight it is a great high fiber food to help you succeed.

    I started eating healthy low calorie meals for dinner which included a lot of quinoa recipes. It is life saving to start eating healthy again. I was able to plan in advance my diet meals and exercise routine and keep track of the number of calories I was consuming. It helped me to stay on track with my required number of calories to lose weight and also to see what my biggest challenges were which was night time snacking.

    Reply
  43. Anonymous says

    September 17, 2012 at 10:57 am

    Hello! Thanks for the recipe–I'm looking for ways to incorporate quinoa into a variety of meals. Mine came out a little crunchy though, after bringing it to a boil in the milk mixture and simmering it on low for 15 minutes. Should it be covered while simmering? Any advice is appreciated. Thanks!

    Reply
  44. Kevin says

    September 17, 2012 at 5:07 pm

    Anonymous: Yes, that should have been simmer covered.

    Reply
  45. Anonymous says

    September 24, 2012 at 6:19 pm

    Can I make a big batch and heat it up through the week?

    Reply
  46. Kevin says

    September 25, 2012 at 11:04 am

    cindersc: Yes, that is how I like to do it! Just leave out the berries or fruit until you serve it and you may need to add more milk.

    Reply
  47. Melody Corsiglia says

    December 11, 2012 at 5:31 pm

    This was fantastic! And my one year old loved it too yum yum!

    Reply
  48. Anonymous says

    January 25, 2013 at 10:23 pm

    I wonder if it can be dehydrated for trail use.

    Reply
  49. niccichard says

    July 30, 2013 at 6:16 pm

    Have you ever tried using a substitute for the milk? I know milk is in that grey area for Paleo.. . Would love to explore other options!

    Reply
  50. kevin says

    July 31, 2013 at 5:04 pm

    niccichard: How about coconut milk or a nut milk like almond milk?

    Reply
  51. Katie @ Produce On Parade says

    December 18, 2013 at 6:30 pm

    Yum, Kevin! This looks so hearty and healthy too! Perfect for all my Alaskan blueberries I picked this August 😉

    Reply
  52. Melissa says

    January 19, 2014 at 4:09 pm

    I've been making a similar recipe for many years now, except I use diced apples instead of blueberries. I also "toast" the pecans in a small skillet for a few minutes before dropping them on top of the cereal. Simply divine!

    Reply
  53. Christine Savinelli says

    February 19, 2017 at 1:47 pm

    Very nice recipe, I've recently added frozen mixed berries @ the ended & loved it! I'll be adding fresh strawberries as a variation in the near future. Thanks so much for the recipe!

    Reply
  54. Vicki Plant says

    January 12, 2021 at 5:38 pm

    This was my breakfast this morning except with rice, and I use honey because I am not a maple syrup fan. I make a large pot of rice at night; in the morning I put the rice in a container with the blueberries (I keep mine frozen), spice, honey, milk and a pad of butter. When I get to work I microwave it for three minutes. It is wonderful, filling. I will try the quinoa.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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