Blueberry Almond Quinoa Porridge
A nutty, protein-packed alternative to traditional oatmeal
Why This Recipe Works
Swapping oats for quinoa provides a nutty, high-protein base that holds its texture beautifully against fresh fruit. This breakfast comes together in about 30 minutes, making it a manageable upgrade for a slow morning.
Instructions
Combine the quinoa, water, and salt in a medium saucepan. Bring to a simmer over medium-high heat, then reduce the heat to low, cover, and cook until the quinoa is just tender and the liquid is absorbed, 15 to 17 minutes.
Uncover the pan and stir in the milk. Cook over medium-low heat, stirring frequently to ensure the bottom does not scorch, until the milk is mostly absorbed and the mixture reaches the consistency of a thick porridge, about 10 minutes.
Remove from the heat and fold in the blueberries, almonds, and honey. Serve warm, adding a splash of extra milk to the bowl if you prefer a thinner consistency.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days; the quinoa will absorb more liquid as it sits, so add a splash of milk when reheating.
Can I make this ahead of time?
The quinoa base can be cooked in water ahead of time; simply reheat with the milk when ready to serve.
