Start your day with a nourishing bowl of Maple Vanilla Quinoa Porridge—a wholesome alternative to traditional oats.
Packed with plant-based protein, fiber, and healthy fats, this creamy porridge is naturally gluten-free and low in saturated fat.
Light yet satisfying, it’s an energizing breakfast that works year-round.
Quick to prepare and ideal for meal prep, it keeps you fueled and focused, making it a smart choice for everyday cooking.
25-Minute Maple Vanilla Quinoa Porridge
Equipment
- 1 medium saucepan (2–3 quart)
- 1 Wooden Spoon or Spatula (for stirring)
- 4 serving bowls (or meal prep containers)
- 1 measuring cup
- Measuring spoons
Ingredients
- 1 cup 180 g quinoa, rinsed
- 1 ½ cups 360 ml unsweetened soy milk (or oat, almond, or cashew milk)
- ½ cup 120 ml water
- 1 pinch salt
- ¼ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 2 tablespoons maple syrup
- 2 cups fresh berries or chopped fruit of choice
- ½ cup 60 g chopped nuts (e.g., walnuts, almonds)
- ¼ cup 10 g toasted coconut flakes (optional)
Instructions
- Rinse and Prepare the Quinoa: Measure out one cup of quinoa and place it in a fine-mesh strainer. Rinse it thoroughly under cold running water for at least 30–60 seconds, gently rubbing the grains with your fingers to remove any natural coating called saponin, which can make quinoa taste bitter or soapy. Allow it to drain completely before adding it to the pot. This step ensures the porridge has a clean, nutty flavor with no aftertaste.
- Combine Base Ingredients in the Pot: In a medium-sized saucepan (2–3 quarts is ideal), add the rinsed quinoa along with 1 ½ cups of unsweetened soy milk, ½ cup of water, a pinch of salt, ¼ teaspoon ground cinnamon, 1 ½ teaspoons vanilla extract, and 2 tablespoons of maple syrup. Stir everything together gently with a wooden spoon or spatula, ensuring the quinoa is evenly distributed in the liquid.
- Bring to a Gentle Boil: Place the saucepan over medium-high heat and allow the mixture to come to a gentle boil. Keep an eye on it during this stage, as plant-based milk can quickly rise and spill over once it starts bubbling. As soon as you see consistent bubbles forming around the edges, reduce the heat immediately to low.
- Simmer Slowly for Creamy Texture: Lower the heat to a gentle simmer and stir the quinoa mixture often, about every 2–3 minutes. This prevents the grains from sticking to the bottom of the pan and keeps the porridge from becoming too thick or gluey. Let it cook for about 15 minutes, or until most of the liquid has been absorbed and the quinoa appears tender, creamy, and slightly fluffy. If the mixture looks too thick or starts sticking before the quinoa is fully cooked, add an extra ¼–½ cup of water and continue cooking.
- Check Doneness and Adjust Consistency: After about 15 minutes, test the quinoa by tasting a small spoonful. It should be soft, tender, and easy to chew, with no hard center. The porridge should look creamy and spoonable, not stiff or dry. If needed, stir in a splash more milk or water to loosen the texture to your liking.
- Divide into Bowls or Containers: Once the quinoa is perfectly cooked, turn off the heat and give it a final stir. Spoon the porridge evenly into four serving bowls for immediate enjoyment. If you’re meal-prepping, divide the porridge into four airtight containers while it’s still warm so it’s easy to store and reheat later.
- Add Toppings for Flavor and Crunch: Top each serving with ½ cup of fresh fruit such as raspberries, blueberries, strawberries, or diced seasonal fruit. Sprinkle 2 tablespoons of chopped nuts (like walnuts or almonds) over each bowl for crunch and healthy fats. If you enjoy extra texture and flavor, finish with 1 tablespoon of toasted coconut flakes. These toppings add natural sweetness, freshness, and crunch that complement the creamy porridge beautifully.
- Serve and Enjoy Warm: Serve the quinoa porridge immediately while it’s warm and comforting. For meal-prep portions, allow containers to cool completely before sealing with lids and storing in the refrigerator. When ready to eat, simply reheat one portion in the microwave (covered) for 2–3 minutes, stirring halfway through, then add your toppings fresh.
Notes
- Always rinse quinoa thoroughly to remove bitterness from the natural saponin coating.
- Stir frequently while cooking to prevent sticking and ensure a creamy texture.
- Adjust liquid as needed: add extra milk or water if the porridge seems too thick or begins to stick.
- Use fresh, ripe fruit for the best flavor and natural sweetness. Frozen berries can work, but thaw and drain excess liquid first.
- Toppings like nuts and coconut not only enhance flavor but also add healthy fats and satisfying crunch.
- This porridge works well for meal prep and can be stored in airtight containers for up to four days.
Chef’s Secrets For Perfect Porridge
The key to creamy, light, and fluffy quinoa porridge is patience and gentle stirring.
Start by rinsing the quinoa to remove any bitterness, then simmer slowly on low heat to allow the grains to fully absorb the liquid.
Avoid high heat, which can make the porridge sticky or scorched.
For added depth, try lightly toasting the quinoa in the dry saucepan for 1–2 minutes before adding liquids.
Freshly ground cinnamon and high-quality vanilla extract elevate the aroma and sweetness naturally, making the porridge feel indulgent without added sugar.
Serving Suggestions To Elevate Breakfast
This porridge is wonderfully versatile.
Top it with seasonal fruits like raspberries, blueberries, or chopped stone fruits to bring brightness and natural sweetness.
Sprinkle nuts or seeds for crunch and heart-healthy fats, and add toasted coconut for a tropical twist.
For a creamier, dessert-like version, swirl in a spoonful of nut butter or plant-based yogurt.
Pair it with a cup of green tea or freshly brewed coffee for a balanced morning meal that keeps you energized.
Storage Tips For Easy Meal Prep
Maple Vanilla Quinoa Porridge stores exceptionally well, making it perfect for busy mornings.
Divide the cooked porridge into individual airtight containers and refrigerate for up to four days.
To reheat, microwave each portion covered for 2–3 minutes, stirring halfway through to restore creaminess.
For longer storage, the porridge can be frozen in portions for up to one month—thaw overnight in the fridge before reheating.
Keep toppings separate until serving to maintain texture and freshness.
Frequently Asked Questions
1. Can I use other grains instead of quinoa?
Yes! While quinoa is high in protein and gluten-free, you can substitute with steel-cut oats, millet, or buckwheat.
Keep in mind that cooking times and liquid ratios may vary.
2. Is this recipe suitable for meal prep?
Absolutely. It keeps well for up to four days in the fridge and can be reheated easily.
Separate toppings like fruit and nuts to maintain freshness.
3. Can I make this recipe nut-free?
Yes. Simply omit the nuts and substitute coconut flakes or seeds (like pumpkin or sunflower seeds) for added texture and healthy fats.
4. How can I make it sweeter without maple syrup?
You can use mashed bananas, dates, or a splash of maple-flavored syrup alternatives.
Adjust gradually to taste, as the natural sweetness of fruit can often suffice.
5. Can I use plant-based milk alternatives?
Definitely. Soy milk, oat milk, almond milk, or cashew milk all work well.
Choose unsweetened versions for better control over sweetness and to prevent the porridge from becoming too sugary.
