Name: Apple Quinoa Breakfast Porridge
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: ½ Cup Quinoa; 1 Medium Apple (wash and chop into small pieces); 1.5 Cups Milk; 1 Teaspoon Vanilla Extract; ½ Teaspoon Cinnamon; 3 Tablespoons Honey (adjust to your taste); 1 Tablespoon Pumpkin Seeds; 4-5 Almonds (chopped)

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Start your day right with apple quinoa breakfast porridge made with fluffy quinoa, fresh apples, and a few pantry ingredients. It is gluten free, filling, nourishing and perfect for busy mornings.

Quinoa breakfast porridge is easy to prepare with basic ingredients and extremely versatile. You can customise it in countless ways, making breakfast more interesting and motivating family members to eat without any fuss.

The best part is that you can easily swap out listed ingredients for alternatives or leave them out suit different dietary needs. It can be made nut free, dairy free or vegan. It is perfect to include in a weekly meal plan and makes a great choice on chilly mornings.

Ingredient

Quinoa: White/golden quinoa has been used here. But you could substitute it with other varieties if you prefer.
Sweetener: I used honey, but feel free to use any other sweetener you prefer. Check Substitutions and Variations section below for alternative sweeteners.
Spices and Nuts: Cinnamon, almonds and pumpkin seeds.

See the recipe card for quantities.

Step By Step Instructions

Step 1: Rinse and wash quinoa until water runs clear.

Step 2: In a saucepan, combine the quinoa and milk.

Step 3: Bring it to a boil over medium heat. Stir regularly to prevent quinoa from sticking to the pan.

Step 4: Cook for about 15-20 minutes or until quinoa is 90% cooked and has absorbed most of the liquid.

Step 5: Reduce the heat and stir in chopped apple, cinnamon and vanilla extract.

Step 6: Simmer for 2-3 minutes or until porridge reaches the desired consistency.

Step 7: Switch the heat off and mix in honey, pumpkin seeds and almonds.

Step 8: Stir well until everything is well combined.

Enjoy nutritious and delicious apple quinoa breakfast porridge topped with apple slices, almonds and pumpkin seeds.

Check out quinoa vegetable salad on the blog.

Substitutions and Variations

Milk: You can substitute dairy milk with any plant-based milk, such as almond milk, oats or coconut milk.

Spices: Cinnamon pairs perfectly well with apple, however, you can use cardamom or nutmeg if cinnamon is unavailable.

Dry Fruits: You can add raisins, dried cranberries, apricots or dried figs.

Sweetener: Maple syrup, agave or date syrup could be used instead of honey.

Vegan: For a vegan version, swap dairy milk for plant-based milk and honey for another sweetener like maple syrup.

Storage

Store the leftover apple quinoa porridge or the extra portions that you prepared for another day in an airtight container in the fridge for up to 3 days. Let the porridge cool completely before you transfer it to a container.

Reheat quinoa porridge properly in a saucepan on the stovetop until piping hot before serving.

Tips and Tricks

Thickness: The cooked porridge should have a medium-thick consistency. It will thicken further as it cools. If the porridge turns out too thick, stir in a splash of warm milk to loosen it. If it is too thin, heat it a little longer until it reaches your desired consistency.

Sweetness: Adjust honey to suit your taste.

Apple: I have added apple at the end as I prefer my porridge with a bit of apple crunch. If you prefer your apple to be soft or mushy, cook it along with quinoa or add it when quinoa is halfway cooked.

Quinoa: Ensure to rinse quinoa thoroughly and wash several times until water runs clear to remove the bitterness.

Looking for more breakfast recipes? Try these:

KEEP IN TOUCH

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