Creamy Quinoa Porridge: A Simple Stovetop Method

For a spoonable quinoa breakfast bowl, cook the grains until tender, then add milk and simmer briefly to make the mixture creamy. This method uses one measured starting ratio; add more milk at the end if you prefer a looser porridge. Allow time for the quinoa to soften rather than relying on a fixed 15-minute promise.

Ingredients for two servings

• 1/2 cup (about 85 g) dry quinoa, rinsed
• 1 cup water
• 1 cup unsweetened milk or plant milk, plus more to adjust
• Pinch of salt
• 1/2 tsp ground cinnamon, optional
• Maple syrup, berries, sliced banana or nuts to serve, optional

Stovetop method

1. Rinse the quinoa in a fine sieve. Put it in a small saucepan with the water and salt.
2. Bring to a gentle simmer, cover, and cook until the grains are tender and most of the water has been absorbed. Begin checking at about 15 minutes. If the grains are still firm, add a splash of water and continue cooking.
3. Stir in the milk and optional cinnamon. Simmer uncovered, stirring, until creamy and spoonable. Add more milk if it thickens too much.
4. Taste before adding sweetener. Spoon into two bowls and add toppings.

Adjust the texture

If the quinoa is firm, cook it longer with a little water before adding more milk. If the finished porridge is too thick, stir in warm milk one tablespoon at a time. If too thin, simmer uncovered while stirring. Quinoa, pan size and heat level all affect the final cooking time.

Toppings and leftovers

For a simple sweet bowl, add berries, banana and cinnamon. For a savory version, omit the sweetener and cinnamon and use a suitable unsweetened milk. Refrigerate leftovers promptly in a covered container. Reheat with a splash of water or milk, stirring until hot throughout. For another breakfast option, see our chicken breakfast sausage patties.