Description
Cream of Quinoa Breakfast Porridge is a warm, comforting, and nutritious porridge made from blended quinoa and fragrant spices like cardamom, ginger, cinnamon, and nutmeg. This creamy porridge is gently cooked with milk and optionally enriched with ghee, then sweetened with maple syrup or honey and topped with crunchy nuts. It’s a wholesome, gluten-free, and protein-packed way to start your day.
Ingredients
Scale
Base Ingredients
- 1/3 cup quinoa
- 1 1/2 cups water
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon ginger powder
- 1/8 teaspoon cinnamon powder
- Pinch of nutmeg
- Pinch of salt
Optional Ingredients
- 1 teaspoon ghee (optional)
- 1/2 cup whole milk (or plant-based milk for dairy-free alternative)
- Maple syrup or honey, to taste
- Almonds, walnuts, or pecans, chopped for topping
Instructions
- Blend quinoa and spices: Add quinoa, water, cinnamon powder, ginger powder, cardamom powder, and nutmeg to a blender. Blend on medium speed for 30 seconds to partially pulverize the quinoa, ensuring a creamy texture once cooked.
- Cook the quinoa mixture: Pour the spiced quinoa liquid into a small saucepan. Bring it to a boil over high heat. Then reduce the heat to low, add the optional ghee and a pinch of salt, and cover the pan. Let it simmer for 10 minutes to cook the quinoa thoroughly.
- Add milk and simmer: Stir in the milk or plant-based milk to thin the porridge. Continue simmering for an additional 3 to 5 minutes, or until the porridge thickens to your preferred consistency.
- Prepare toppings: While the porridge simmers, chop your choice of almonds, walnuts, or pecans to add a crunchy texture to the dish.
- Serve and garnish: Once the porridge is cooked and creamy, spoon it into bowls. Drizzle 1-2 teaspoons of maple syrup or honey over the top and sprinkle with the chopped nuts for added flavor and texture.
Notes
- For a vegan version, substitute the whole milk with almond, soy, oat, or other plant-based milk and use maple syrup instead of honey.
- To make it nut-free, omit the nuts or replace them with seeds like pumpkin or sunflower seeds.
- If you prefer a thinner consistency, add more milk while cooking.
- Quinoa should be rinsed thoroughly before blending if you want to reduce bitterness, although this recipe blends it raw which softens it during cooking.
- Ghee adds richness but can be omitted for a lighter, dairy-free option.
- This porridge can be stored in the refrigerator for up to 3 days and reheated with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Simmering, Blending
- Cuisine: Fusion, Healthy
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 280
- Sugar: 7g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: quinoa porridge, healthy breakfast, gluten-free porridge, creamy quinoa, spiced porridge, dairy-free option, warm breakfast bowl
