Our Favourite Quinoa Porridge


The leaves are turning, it’s slowly, but surely feeling a lot like autumn and tomorrow is World Porridge Day - what better time to share the recipe for our favourite quinoa porridge!

This twist on the classic, traditionally made using rolled oats, is one of the go-to breakfast meals in our household. It’s warm, filling, toothsome, vegan and oh-so-healthy. What’s not to love about that? The low glycemic index of quinoa, chia seeds and flax seeds means it’ll be digested, absorbed and metabolised slowly, or in other words you’ll feel full longer and stay energized for quite a while. Since this porrdige is glutenfree, too, and can be served with a plethora of topping options, I also love making it for overnight guests and don’t have to worry about the most common food allergies. Of course you can tweak it to your own liking - try using different types of plant milks for instance, and use seasonal & local fruit if apples aren’t as easily available where you live!


2-3 servings


250 ml water

200 ml oat milk

70 g quinoa

15 g chia seeds

15 g ground flax seeds

2 tsp almond butter

1 tsp cinnamon

A pinch of salt


1 large or 2 small apples

Mixed nuts

2 Medjool dates

A few drops of flaxseed oil


Combine water, oatmilk, quinoa, chia seeds and flax seeds in a pot, mix well and bring to a boil. Reduce heat and, stirring occasionally, let simmer for approximately 25 minutes with the lid closed, until all liquid has been absorbed and quinoa is tender.

Shortly before removing the pot from the heat, add a pinch of salt, the cinnamon and the almond butter. It’ll make your porridge taste that much better, promise!

Grate the apple(s) and chop the dates. Add the toppings and enjoy your quinoa porridge!