This is the perfect way to use up leftover cooked quinoa! It also makes a great gluten-free alternative for those who don’t tolerate oats very well. We’ve served our quinoa porridge with sliced pear but berries, apple or banana would work well too. Happy cooking!
Maple, Vanilla and Quinoa Porridge
- ½ cup cooked quinoa
- 2 tbsp chia seeds or 2 tbsp ground flaxseeds
- ¾ cup milk of choice
- 1 tsp cinnamon
- 1 tsp vanilla extract
For the almond butter
- 1 tbsp almond butter
- 1 tbsp warm water
- ½ tsp maple syrup, honey or stevia powder
For the topping
- 1 tbsp chopped almonds
- ½ pear, sliced
- 1 tbsp coconut yoghurt or Greek yoghurt (optional)
- Place the cooked quinoa, chia or flaxseeds, milk, cinnamon and vanilla extract is an small saucepan and stir to combine. Set it aside for 30 minutes to allow the chia seeds to soak.
- Place the pot on stovetop over a medium heat. Bring the mixture to boil, then reduce the heat and simmer for 5-6 minutes.
- While the porridge is cooking, make the almond butter swirl by combining the almond butter, warm water and maple syrup in a small bowl. Whisk well to combine and set aside.
- Once the quinoa porridge is cooked, top with the almond butter, chopped almonds, sliced pear and yoghurt, if using.
To use raw quinoa, simply rinse, add ½ cup extra milk and cook the porridge for 10-12 minutes.
Alternatively you can replace the quinoa with ½ cup rolled oats.