5 Minute Creamy Quinoa Porridge Gluten Free Vegan Recipes

20-MINUTE CREAMY QUINOA PORRIDGE (VEGAN)

20-Minute Creamy Quinoa Porridge (Vegan) image

This quinoa breakfast bowl recipe uses gluten-free quinoa as an oat substitute and coconut milk for an irresistible, creamy texture. Made stovetop, this quinoa porridge is one of my very favourite quick and easy vegan breakfast recipes.

Provided by Hannah Sunderani

Time 20m

Number Of Ingredients 9

Ingredients

1/2 cup uncooked quinoa
1 can full-fat coconut milk ((400 ml))
2 tsp maple syrup (or to taste)
1 tsp cinnamon
splashes of water (if needed)
1/2 cup raspberries (fresh or frozen)
1/2 cup mango (fresh or frozen, chopped)
1/4 cup pecans (chopped)
2 tbsp coconut shavings (to sprinkle)

Steps:

In saucepan, combine quinoa, milk, maple syrup and cinnamon. Bring to a boil, then reduce heat and simmer quinoa until cooked (approx. 12-15 minutes). And splashes more water if needed to reach desired consistency.
Divide quinoa porridge between two bowls and top with raspberries and mango. Sprinkle with chopped pecans, and coconut shavings.

Nutrition Facts : Calories 526 kcal, Carbohydrate 23 g, Protein 6 g, Fat 50 g, SaturatedFat 37 g, Sodium 26 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

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