High-Protein Quinoa Porridge Breakfast Recipe
A creamy and satisfying quinoa porridge made with fluffy quinoa, Greek yogurt, berries, and nutrient-rich seeds. This protein-forward, gluten-free breakfast recipe can be served warm or cold and is a great alternative to traditional oatmeal.
Equipment
Ingredients
- 1/4 cup dry quinoa rinsed
- 1/2 cup water
- 1/4 cup unsweetened almond milk or soy milk
- 1/4 teaspoon monk fruit sweetener or 2 tablespoons of maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt
- 1 tablespoon hemp hearts optional
- 1 teaspoon chia seeds optional
- 1 tablespoon pumpkin and sunflower seed mix or any seeds you have
- 1/4 cup mixed berries
- 1/2 teaspoon ground cinnamon or turmeric or both optional
Instructions
- Rinse the quinoa thoroughly under cold water.
- Add quinoa, water, milk, sweetener, and vanilla to a small saucepan.
- Bring to a gentle boil over medium heat.
- Reduce heat and simmer for 10 minutes until the liquid has been absorbed and the quinoa is fluffy.
- For a warm porridge, stir in the Greek yogurt during the final minute of cooking.
- For a cold porridge, allow the quinoa to cool before adding the yogurt.
- Transfer to a bowl and top with fresh berries and seeds.
- Add a splash of milk if desired and serve.
Notes
For a higher-protein version, use unsweetened soy milk instead of almond milk.
This porridge can be served warm during cooler months or chilled for a refreshing summer breakfast.
Be sure to check out the tips section above for topping ideas, serving variations, and meal prep tips.
Nutrition (Approximate Per Serving)
Using Almond Milk:- Calories: 365
- Protein: 15g
- Carbohydrates: 33g
- Fiber: 8g
- Fat: 15g
- Calories: 375
- Protein: 18-19g
- Carbohydrates: 33g
- Fiber: 8g
- Fat: 15g