Healthy Indian-Style Quinoa Porridge
A simple, nutritious quinoa porridge with milk, nuts and dried fruit — a wholesome vegetarian breakfast that’s gluten-free and easy to make at home.
Ingredients
Equipment
Method
- Rinse quinoa thoroughly under running water to remove any bitterness. Drain well.
- In a saucepan, combine the rinsed quinoa, water and milk. Add ground cinnamon if using.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Once boiling, reduce heat to low, cover with a lid and simmer for about 12–15 minutes until quinoa is soft and the porridge becomes creamy.
- Stir in the sweetener (honey/jaggery/maple syrup) and mix well.
- Divide into bowls. Top with chopped nuts and dried fruit before serving. Optionally, add a splash more milk if you like a thinner consistency.
Notes
You can prepare a larger batch of cooked quinoa in advance and refrigerate. Warm it with milk in the morning for quick porridge. Use any nuts or dried fruit you like for variation. For a vegan version, use plant-based milk and jaggery or maple syrup instead of honey.