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 served as a breakfast porridge with blueberries, pecans and a touch of maple syrup.
- 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
- Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
- Mix in the blueberries, add more mil to taste and top with the pecans.
i’ve never had quinoa before. this sounds like a great way to eat it though
Peter M says
Once again, you’ve reminded me to get some Quinoa so I can try it.
Porridge, oatmeal…all good, stick to the stomach stuff.
Quinoa is great stuff. My favorite all time recipe using quinoa is this Moroccan stew.
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.
That sounds really good. Quinoa is so versatile. It should be a staple in everyone’s kitchen.
Sounds like a good breakfast for those cold winter mornings.
I love quinoa and don’t eat it as often as I should, though I did have it for dinner tonight. Lovely recipe.
Dani Spies says
Kevin – Quinoa is my “Food Focus” ingredient this month…I am definitely going to give this a try!
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!
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!
I am definitely trying this in the morning…thanks for the recipe!
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!
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.
That quinoa flan sounds really good!
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.
dont forget to sprout your grains for proper digestion.
My Garden says
porridge is very common in China. Some restaurants serve over 30 varieties of porridge…they are yummy and nutritious.
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.
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!
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.
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Martin Jordan says
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.
Food Glorious Food! says
Never tried Quinoa before but your pictures really luring me to get some to try!
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.
Kat @ Cupcake Kat says
I love quinoa. My favorite way to eat is for breakfast with fruit so I'll definately try this
You always make eating breakfasts look so much fun! Quinoa is one of my favorite whole grains! This looks SO delicious!
I love quinoa but never thought to have it for breakfast! Can't wait to try this recipe.
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?
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!
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.
This looks amazing and I'm sure it's tasty too.
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
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.
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.
I like this recipe by 101 cookbooks
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!
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.
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.
Punctuation Mark says
This looks amazing!!!
I love normal porridge and I have to try your recipe. I love the combo of blue and brown on your pics… So beautiful!
is this reg quinoa or a diff variety, looks red in the photo, just wondering. looks delicious!
lauren: Quinoa comes in thre colours white, red and black. Other than the colour it is the same quinoa.
Janice @ losing weight says
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.
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!
Anonymous: Yes, that should have been simmer covered.
Can I make a big batch and heat it up through the week?
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.
Melody Corsiglia says
This was fantastic! And my one year old loved it too yum yum!
I wonder if it can be dehydrated for trail use.
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!
niccichard: How about coconut milk or a nut milk like almond milk?
Katie @ Produce On Parade says
Yum, Kevin! This looks so hearty and healthy too! Perfect for all my Alaskan blueberries I picked this August 😉
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!
Christine Savinelli says
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!
Vicki Plant says
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.