Quinoa Porridge With Toasted Almonds (Easy)
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Cook20 min
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Total30 min
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Servings4
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If you’re avoiding gluten or managing celiac disease, you’ll find that this quinoa porridge works great for your needs because quinoa is a complete protein that’s completely free from gluten. You get all nine essential amino acids in one bowl. The almond milk keeps everything creamy without dairy, and the toasted almonds add crunch and extra protein. Dried apricots provide natural sweetness and fiber, so you won’t experience energy crashes mid-morning. Simply cook the quinoa with liquid until tender, divide into bowls, and top with your toppings. It’s filling, safe, and honestly delicious. When you’re ready to stock up on this nutritious grain, bulk quinoa* is an affordable and convenient way to ensure you always have this superfood on hand.
Red Quinoa Base Recipe
This quinoa porridge recipe combines the health benefits of red quinoa with the creamy richness of almond milk to create a wholesome breakfast dish. The addition of dried apricots provides natural sweetness and chewy texture, while toasted almonds add a satisfying crunch and nutty flavor. Maple syrup serves as an optional sweetener that works well with the earthy tones of the quinoa and the tartness of the apricots.
Ingredients:
Quinoa Porridge With Toasted Almonds (Easy)
by veganpreps.com
Ingredients
- 1 cup red quinoa
- 1 cup water
- 1 cup unsweetened almond milk (for cooking)
- 1/2 cup unsweetened almond milk (for serving, stirred in at end)
- 1/4 teaspoon fine sea salt
- 1/2 cup dried apricots, roughly chopped
- 1/3 cup raw almonds, roughly chopped and toasted
- 2–3 tablespoons maple syrup, for serving
Instructions
- 1Place quinoa in a fine-mesh strainer and rinse under cold running water for 60 seconds, rubbing with your fingers to remove saponins. Drain well.
- 2Combine rinsed quinoa, 1 cup water, 1 cup almond milk, salt, and chopped apricots in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and quinoa tails are visible.
- 3While quinoa cooks, toast almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately.
- 4Remove quinoa from heat and let stand covered for 5 minutes. Stir in remaining 1/2 cup almond milk to loosen to a creamy porridge consistency.
- 5Divide into 4 bowls. Drizzle each with maple syrup and top with toasted almonds. Serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Always rinse the quinoa thoroughly before cooking, since this removes the naturally occurring saponin coating that can give it a bitter taste. If you want a creamier porridge, you can increase the almond milk proportion or swap it for another plant-based milk like oat or coconut milk. For those with nut allergies, swap the almonds with seeds like sunflower or pumpkin seeds, and use rice or soy milk instead of almond milk. The dried apricots work well swapped with other dried fruits like raisins, cranberries, or chopped dates based on what you’re craving.
Rinsing Quinoa Removes Bitter Coating
Begin by rinsing 1 cup of red quinoa thoroughly in three changes of water. Place the quinoa in a bowl and rub the grains gently between your fingers, then allow them to settle before pouring off the water. Repeat this process three times total. If the quinoa doesn’t settle easily, use a large fine-mesh sieve to drain it after each rinse. This rinsing step is important because it removes the bitter saponin coating that naturally covers quinoa seeds, making sure your finished porridge tastes good.
Combine the rinsed quinoa with 1 cup of almond milk, 1 cup of water, and a pinch of salt in a medium saucepan. Bring the mixture to a boil over moderate heat, then reduce the heat to moderately low and simmer for approximately 20 minutes, stirring occasionally. The quinoa is done when it becomes tender and most of the liquid has been absorbed. Remove the saucepan from the heat once the quinoa reaches the consistency you want.
Divide the cooked quinoa evenly between 4 warm bowls. Drizzle each serving with the remaining 1/2 cup of almond milk and top with 1/2 cup of chopped dried apricots and 1/3 cup of toasted chopped almonds divided among the bowls. Serve immediately with maple syrup on the side for sweetening to taste.
Almond Milk Can Be Swapped
While almond milk works well in this recipe, you’ve got plenty of other options that’ll give you equally delicious results. Coconut milk adds richness and pairs nicely with the apricots. Oat milk brings a subtle sweetness that complements the maple syrup. Even cashew milk creates a creamy texture. The key is using a liquid that won’t overpower the quinoa’s nutty flavor. Stick with unsweetened versions so you control the sweetness yourself. Whatever you choose, use the same amount and your porridge’ll turn out fantastic.
Final Thoughts
This quinoa porridge recipe gives you a satisfying breakfast that’s packed with protein and fiber, and it’s highly flexible. You can swap dried apricots for cranberries, raisins, or dates depending on what you’ve got on hand. Nuts work the same way – try walnuts or pecans instead of almonds.
In This Recipe.
