Quinoa Flake Porridge

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!

If you like our quinoa flake porridge, check out these recipes: vegan breakfast quinoa bowl, apple pie baked oatmeal, simple vegan chocolate oatmeal, brown rice breakfast porridge and vegan blueberry peanut butter oats.

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Quinoa Flake Porridge

• Author: Simple Vegan Blog
• Prep: 5 mins
• Cook: 10 mins
• Total: 15 mins
• 2 1x
• Breakfast
• Vegan

★★★★★ 5 from 2 reviews

Servings 2 1x

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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.

Ingredients

For the quinoa flake porridge:

• 1 cup quinoa flakes (80 g)
• 2 cups plant milk of your choice (250 ml), we used unsweetened soy milk
• 1 banana
• 2 tbsp pumpkin seeds

For the berry compote (optional):

• 1 cup frozen berries (150 g)
• 2 tbsp water
• 2 tbsp cane or brown sugar
• 1 tbsp tapioca flour or cornstarch

Instructions

1. 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.
2. 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.
3. Serve with the compote, banana slices and pumpkin seeds on top.
4. We didn’t add any sweetener, but it’s up to you.
5. 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.

Nutrition

• Serving Size: 1/2 of the recipe
• Calories: 463
• Sugar: 29.,3 g
• Sodium: 131 mg
• Fat: 11.1 g
• Saturated Fat: 1.3 g
• Carbohydrates: 75.6 g
• Fiber: 8.9 g
• Protein: 16.4 g