Gluten-Free Blueberry Quinoa Porridge

Gluten-Free Blueberry Quinoa Porridge

Creamy quinoa simmered in almond milk, topped with juicy blueberries for a naturally gluten-free breakfast.

Total 30 min Makes 4 servings Calories 285/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This porridge swaps oats for fluffy, protein-rich quinoa simmered low and slow in almond milk until tender and creamy. Fresh blueberries burst into the warm grains while a touch of maple syrup and cinnamon round out the flavor. It makes a satisfying make-ahead breakfast that reheats well throughout the week.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups unsweetened almond milk
  • 1 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1/4 cup chopped walnuts, for topping

Method

  1. In a 6-quart saucepan, combine the rinsed quinoa, almond milk, water, cinnamon, and salt.

  2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover.

  3. Simmer, covered, stirring occasionally, until the quinoa is tender and the liquid is mostly absorbed.

  4. Stir in the maple syrup and vanilla extract until well combined.

  5. Fold in 1 cup of the blueberries and cook over low heat until the berries soften slightly and release some juice.

  6. Remove from heat and let the porridge sit for 5 minutes to thicken.

  7. Divide the porridge among four bowls and top each with the remaining blueberries and chopped walnuts.

Rate this recipe

★ 3.8 (1)

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    Gluten-Free Blueberry Quinoa Porridge

    This porridge swaps oats for fluffy, protein-rich quinoa simmered low and slow in almond milk until tender and creamy. Fresh blueberries burst into the warm grains while a touch of maple syrup and cinnamon round out the flavor. It makes a satisfying make-ahead breakfast that reheats well throughout the week.

    30 min 4 servings 285 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups unsweetened almond milk
    • 1 cup water
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 3 tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • 1 1/2 cups fresh blueberries
    • 1/4 cup chopped walnuts, for topping

    Method

    1. 1

      In a 6-quart saucepan, combine the rinsed quinoa, almond milk, water, cinnamon, and salt.

    2. 2

      Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover.

    3. 3

      Simmer, covered, stirring occasionally, until the quinoa is tender and the liquid is mostly absorbed.

    4. 4

      Stir in the maple syrup and vanilla extract until well combined.

    5. 5

      Fold in 1 cup of the blueberries and cook over low heat until the berries soften slightly and release some juice.

    6. 6

      Remove from heat and let the porridge sit for 5 minutes to thicken.

    7. 7

      Divide the porridge among four bowls and top each with the remaining blueberries and chopped walnuts.