This healthy vegan quinoa porridge is just one of many great ways to enjoy quinoa for breakfast. It's a healthy vegetarian recipe made with quinoa cooked either in soy milk or almond milk, with a bit of brown sugar and vanilla and cinnamon for flavor. Then you can top it off with fresh fruit and nuts. Though the recipe suggests strawberries with pecans or hazelnuts, you can obviously swap these out for any combination of fruits, nuts or other healthy toppings you'd like. Try hemp seeds if you want something Omega-boosting and savory, or perhaps some raw vegan cacao nibs for a sweet morning treat with a bit of a crunch. Or, add in a bit of your favorite vegan protein powder for even more protein. brown rice syrip
This is a filling, protein-rich vegetarian, vegan, dairy-free, and gluten-free breakfast: it's truly the perfect healthy vegetarian recipe. If you use quinoa for making dishes for lunch or dinner, you can make a little extra cooked quinoa and use it in this breakfast recipe. And, it's a great way to use up some leftover quinoa.
Like this healthy breakfast idea? Here are more healthy vegetarian recipes, including low-fat recipes, low-calorie recipes and more.
- 1 cup quinoa
- 2 cups soy milk (or almond milk or any vegan milk substitute you prefer)
- 1 Tbsp. brown sugar (or use agave nectar or brown rice syrup for a refined sugar-free version)
- 1/4 tsp. vanilla extract
- Dash cinnamon (or to taste)
- 1 cup strawberries (or more, diced)
- Optional: nuts (try pecans or hazelnuts)
- Optional: hemp seeds (or hemp protein, or chia seeds)
- Optional: flax oil (or coconut oil)
- Combine quinoa and soy or almond milk in a saucepan.
- Cook over low heat, stirring occasionally, for about ten minutes.
- Add brown sugar, cinnamon and vanilla and heat for another 5 to 6 minutes, until quinoa is soft.
- Stir in strawberries and any extra healthy toppings and enjoy!
Recipes such as this one are a great reason to keep some leftover quinoa on hand. If you have leftover quinoa, just reheat it stove top with about 1/3 cup soy milk or other non-dairy milk until it's nice and hot, then add the remaining ingredients.
You'll have a healthy homecooked vegan and high-protein breakfast in just a few minutes flat.
This recipe makes two servings. If you don't want to enjoy it all at once, set half of it aside before adding the fruit and nuts at the last step. Refrigerate it and use it the next day or later in the week, adding a little extra non-dairy milk to adjust the consistency. You can heat it in the microwave or on the stovetop.
All of the grunt work here goes into cooking the quinoa in a little milk, From there, it really is a blank canvas you can use to add your favorite breakfast flavor combinations. How about peanut butter and chocolate breakfast quinoa, or chocolate and banana breakfast quinoa? Those should please both children and adults. Of course, there is maple, banana, raisin, and cinnamon breakfast quinoa to hit all of the traditional flavors. You can easily come up with your own creation for the perfect bowl of quinoa porridge.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||7 g|