Quinoa flake porridge is a great alternative for those of you who can't eat oats and a delicious, warm and satisfying 5-minute breakfast recipe.
As I told you before, I (almost) always have oatmeal or porridge or a smoothie for breakfast. When it's cold outside, my body craves something warm, like a delicious and satisfying porridge.
I'm not a celiac, but when I eat gluten I don't feel well. However, oats make me feel amazing and I don't have to consume gluten-free oats, which is great because gf oats are more expensive and I can't find them in any supermarket, at least here in Spain.
I couldn't live without my porridge, so when I saw the quinoa flakes at my health food store the other day, I knew I had to make a recipe for those of you who can't eat oats. It tastes amazing, is high in protein and ready in 5 minutes (if you don't make the berry compote). Hope you enjoy it!
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Quinoa Flake Porridge
Ingredients
For the quinoa flake porridge:
- 1 cup quinoa flakes
- 2 cups plant milk of your choice, we used unsweetened soy milk
- 1 banana
- 2 tablespoon pumpkin seeds
For the berry compote (optional):
- 1 cup frozen berries
- 2 tablespoon water
- 2 tablespoon cane or brown sugar
- 1 tablespoon tapioca flour or cornstarch
Instructions
- Add all the compote ingredients (except the tapioca flour or cornstarch) to a saucepan and bring to a boil, then cook over medium-high heat for about 5 minutes. Add the tapioca flour or cornstarch and cook for 1 to 2 minutes more or until it thickens, stirring constantly. Set aside.
- Add the quinoa flakes and the milk to a saucepan and bring to a boil. Cook over medium-high heat for 2 to 3 minutes or until it thickens, stirring frequently. Add more milk if needed.
- Serve with the compote, banana slices and pumpkin seeds on top.
- We didn't add any sweetener, but it's up to you.
- The quinoa flake porridge is better fresh, but you can keep it in a sealed container in the fridge for 3 to 4 days and the compote for up to a week.
Notes
- Water can be used instead of the milk.
- Feel free to serve the porridge with any fruits, nuts, seeds or ingredients you like.
- Eat the compote cold or hot (you choose) and use any fruit you have on hand.
- Tapioca flour or cornstarch can be replaced by any starch or thickener you want.
Dianne Watts says
For dietary reasons I needed to find a breakfast alternative to oatmeal in cold weather and was happy to find this recipe. Thank you. I didn't do the berry compote; the quinoa and banana were good enough. I did add a generous quantity of cinnamon and wild honey in the cooking. Next time I'll try some of the variations mentioned.
Iosune Robles says
Thank you, Dianne! I'm so glad this recipe worked for your needs. Hope you enjoy the variations next time too!
Peace says
Thank You that was a very easy to make recipe. Never thought of quinoa flakes before and it turned out too good 😊
Iosune Robles says
So glad you liked it 🙂
Tracey Halles says
I made this using coconut milk. Delicious 😋
Iosune says
Hi Tracey! So glad you liked it 🙂
Cattz says
I am gluten sensitive so I gave up Cream of Wheat years ago but I miss it greatly. This recipe really satisfies my craving for a light creamy breakfast cereal. Thank you! I made it with unsweetened toasted coconut milk to give it more flavor...
Iosune says
Hi Cattz! You're so welcome 🙂 So glad you liked it!