Quinoa Porridge

Quinoa Porridge

Prep Time

5 minutes

Cook Time

15 minutes


4 people

This warm breakfast quinoa is the perfect blend of taste and health. Completely vegan with all organic ingredients and ready in only 15 minutes, this quinoa and blueberry porridge is a great morning start.

Guru Tips

  • Be sure to rinse the quinoa under cool water in a fine mesh colander for at least one minute prior to cooking to remove this seed’s natural bitter protective coating.
  • The almond milk tends to boil over so use a large saucepan.
  • Substitute dried raisins or cranberries for the blueberries and slivered almonds for the chopped walnuts if desired.
  • Refrigerate extra porridge for a quick grab n’ go breakfast throughout the week.

For more Guru Tips, head over to the full blueberry quinoa porridge video.


  • 1 cup organic quinoa (I like Trader Joe’s Organic Tricolor Quinoa, but any variety works)
  • 2 cups organic vanilla almond milk
  • 1/3 cup organic chopped walnuts
  • 1/3 cup dried blueberries
  • dash of cinnamon
  • Optional: Fresh or frozen blueberries/natural sweetener of choice


  • 1 Place quinoa in a colander and rinse well with cold water.
  • 2 Put almond milk in a large saucepan, add rinsed quinoa, and bring to a boil.
  • 3 Reduce heat to simmer, cover, and cook until all the almond milk is absorbed; about 10 to 15 minutes total.
  • 4 Stir in walnuts and dried blueberries, a dash of cinnamon (if desired) and let rest, covered, for 5 minutes.
  • 5 Fluff with a fork and spoon into bowls.
  • 6 Add extra almond milk, berries, and a drizzle of your favorite natural sweetener (organic agave, maple syrup, honey, or raw sugar) if desired.
  • 7 *Optional Frozen Blueberry Compote: place 1/2 cup frozen blueberries in a microwave safe dish and microwave on high for 45 seconds or until berries release their juices.
  • 8 Spoon over the top of the Quinoa Porridge.


20 Sep

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC