This blackberry quinoa porridge is a fun and fruity breakfast recipe that will see you through until lunchtime. It comes together in less than 30 minutes, uses mostly pantry staples, and is naturally gluten-free.
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What is quinoa porridge?
Quinoa porridge came onto the scene a few years ago, and was suddenly *the* breakfast served in the trendy cafes I walk past (and very occasionally can afford!) in London. It didn't really appeal to me back then, which maybe saved me some money, but also meant I have been missing out!
To make quinoa porridge you basically swap out oats for quinoa. It cooks the same, although takes a few minutes longer as you need to make sure the quinoa fully 'opens' and changes from being a hard seed to a soft texture. Personally I think it feels a bit lighter than oat porridge, so it may be good for a day when you prefer a less heavy breakfast.
Why you'll love this recipe
- Full of berry flavours - fresh, healthy and tastes so good!
- Oatmeal alternative - if oats don't work for you, or you fancy a change, then this still gives you the warming cosy feeling of porridge, but without them.
- Healthy - provides plant-based protein and lots of goodness.
This quinoa porridge is made from pantry and freezer staples. You will need:
- Quinoa - technically a seed, quinoa has a slightly nutty taste. It absorbs the flavours of the fruit so well in this porridge. Personally I would use something like the Terrasoul organic white quinoa. I don't think a mixed quinoa blend would work too well for porridge.
- Macadamia nuts - raw macadamia nuts, rather than roasted, taste better for breakfast.
- Chia seeds - a very healthy little seed packed with nutrients, they help thicken the porridge. The Terrasoul organic chia seeds are good.
- Blackberries and blueberries - both give this porridge a beautiful colour and are very healthy. You can use fresh or frozen. I tend to use frozen during the winter as it is much more affordable.
- Maple syrup - gives a lovely sweetness.
Step by step instructions
Rinse the quinoa and then transfer into a pan with the water. Bring to a boil, then reduce the heat. Cook for approximately 10 minutes, until most of the water has been absorbed and the quinoa has 'opened'. If it looks too dry add more water.
Pour in the non-dairy milk, blueberries, blackberries, ginger and chia seeds. Stir well to combine. Cook for a further 5-7 minutes until it becomes a porridge-like texture. Add more non-dairy milk if it becomes too dry, or to taste.
Blackberry quinoa porridge FAQ
Is quinoa porridge gluten free?
Yes, quinoa is gluten free, so as long as all other ingredients are too (check any ingredients lists!), then this recipe is too.
Can I use other berries?
Yes, I think any berries would work well!
Can I change up the toppings?
Of course! Use any forms of nuts or seeds you tolerate, or other fruits too.
More breakfast recipes to try
For more ways to start the day, then check out my low histamine breakfast recipes ebook!
Blackberry quinoa porridge
- macadamia nuts
- pumpkin seeds
- maple syrup more to taste
- Rinse the quinoa and then transfer into a pan with the water. Bring to a boil, then reduce the heat. Cook for approximately 10 minutes, until most of the water has been absorbed and the quinoa has 'opened'. If it looks too dry add more water.
- Pour in the non-dairy milk, blueberries, blackberries, ginger and chia seeds. Stir well to combine. Cook for a further 5-7 minutes until it becomes a porridge-like texture. Add more non-dairy milk if it becomes too dry, or to taste.
- Spoon into your bowls, and sprinkle on the toppings. Drizzle over the maple syrup and serve immediately. Enjoy!
- If you prefer to be nut free, then simply swap out macadamia nuts for more pumpkin seeds.
- Substitute fresh ginger for ground ginger if that's what is in your pantry!
- ginger, which scores 1. It has a note that 'small amounts are well tolerated'.
- non-dairy milk has variable scores.