Fall-Inspired Quinoa Breakfast Porridge: 2 Ways!

If you’re someone like me who doesn’t do well with oats (even gluten-free ones), or if you’re just looking to mix up your breakfast, quinoa porridge is a great oatmeal alternative.

Quinoa is unlike other grains because it’s actually not a grain at all; it’s a seed! It is one of only a handful of plant-based complete protein sources, meaning it has all essential amino acids.

I promised more Fall flavors here, and these fit the bill. Both of them are warming, satisfying, nutrient-dense, and high in fiber to keep you full. Plus, as long as you have some cooked quinoa on hand, they come together in a snap! Whether you’re a pumpkin spice or apple pie lover, I hope you’ll enjoy these as a new breakfast option for the season!

Apple quinoa porridge

Apple Pie Quinoa Breakfast Porridge

Pin Recipe
A warming oatmeal-esque breakfast without the oats!
Course: Breakfast
Keyword: dairy-free, egg-free, gluten-free, oat-free, refined sugar-free, soy-free, vegan, vegetarian
Servings: 1 serving
Author: Maya Rose, MS, CNS

Ingredients

  • 1/2 cup cooked quinoa
  • 1 small apple finely diced
  • 1/2 cup non-dairy milk
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pecans or walnuts
  • 1 tablespoon maple syrup or honey optional

Instructions

  • In a small saucepan over medium heat, add all ingredients except maple syrup and nuts.
  • Bring to a boil, then reduce to a simmer and stir occasionally for about 10-12 minutes or until apples are soft and quinoa has absorbed the liquid and broken down.
  • Remove from heat. Stir in or top with nuts, and add the maple syrup or honey if you want a sweeter porridge. Top with more fresh apple, if desired, and serve.

Notes

Feel free to add more spice, such as cardamom or nutmeg.
Pumpkin quinoa porridge

Pumpkin Spice Quinoa Breakfast Porridge

Pin Recipe
Course: Breakfast
Keyword: dairy-free, egg-free, gluten-free, low-FODMAP, nut-free, oat-free, refined sugar-free, soy-free, vegan, vegetarian
Servings: 1 serving
Author: Maya Rose, MS, CNS

Ingredients

  • 1/2 cup cooked quinoa
  • 1/2 cup non-dairy milk
  • 1/4 cup canned pumpkin puree not pumpkin pie mix
  • 1 tablespoon chia seed
  • 1 tablespoon maple syrup add more if desired
  • 1/2 teaspoon pumpkin pie spice or cinnamon
  • Toppings of choice coconut flakes, chocolate chip, nuts, molasses, banana, etc.

Instructions

  • In a small saucepan over medium-high heat, add everything except optional toppings and stir together.
  • Heat, stirring frequently, for 5-7 minutes until chia seeds and quinoa absorb all the liquid.
  • Serve with toppings of choice, such as coconut, chocolate chips, more maple syrup, more milk, nuts, coconut cream, hemp seeds, etc.

Notes

Feel free to get creative with more spices such as cardamom.

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