Vegan Quinoa Breakfast Porridge With Strawberries

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 01/13/22
Breakfast quinoa with strawberries

Marta Gerber/Getty Images

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 2 servings
Nutrition Facts (per serving)
399 Calories
7g Fat
67g Carbs
16g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 399
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 65mg 3%
Total Carbohydrate 67g 24%
Dietary Fiber 8g 29%
Total Sugars 9g
Protein 16g
Vitamin C 51mg 255%
Calcium 206mg 16%
Iron 5mg 27%
Potassium 765mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegan quinoa porridge is just one of many great ways to enjoy quinoa for breakfast. It's a vegetarian recipe made with the ancient grain—pronounced "keen-wah"—cooked either in soy milk or almond milk, with a bit of brown sugar and vanilla and cinnamon for flavor. Top it off with fresh fruit and nuts of your choice. Quinoa is a good vegetarian source of protein and is naturally gluten free, making it a better option for people who are gluten intolerant or have celiac disease.

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. It's also a great way to use up leftover quinoa.

Ingredients

  • 1 cup uncooked quinoa

  • 2 cups soy milk, or almond milk

  • 1 tablespoon brown sugar, or agave nectar

  • 1/4 teaspoon pure vanilla extract

  • 1 dash cinnamon

  • 1 cup strawberries

  • Pecans, or hazelnuts, for optional garnish

  • Hemp seeds, or chia seeds, for garnish, optional

  • Flax oil, or coconut oil, for garnish, optional

Steps to Make It

  1. Combine quinoa and soy or almond milk in a saucepan.

  2. Cook over low heat, stirring occasionally, for about 10 minutes.

  3. Add brown sugar, vanilla, and cinnamon and heat for another 5 to 6 minutes, until quinoa is soft.

  4. Stir in strawberries and any extra other toppings such as pecans, hazelnuts, hemp seeds or flax seeds.

Tips

  • Recipes such as this one are a great reason to keep some leftover quinoa on hand. If you have leftover quinoa, just reheat it on the stovetop with about 1/3 cup soy milk or other non-dairy milk until it's nice and hot, then add the remaining ingredients.
  • 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.
  • Though the recipe suggests strawberries with pecans or hazelnuts, you can swap these out for any combination of fruits, nuts or other healthy toppings you'd like. Try hemp seeds or perhaps some raw vegan cacao nibs for a sweet morning treat with a bit of a crunch.
  • Add in a bit of your favorite vegan protein powder for even more protein.

Recipe Variations