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Bowl of quinoa porridge on a rustic bench outdoors, with a mug of hot tea nearby.

Quinoa Porridge

Naturopath Lauren Glucina
An energetically warming, grounding bowl of nourishment – quinoa porridge cooked with aromatic spices and soft Medjool dates, with a handful of toasted walnuts to finish. The cooking time for this lovely breakfast is made all the quicker if you soak/sprout the quinoa ahead of time. Naturally gluten free, vegan. Serves 2.
4.86 from 7 votes
Prep Time 2 mins
Cook Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine Gluten free, Healthy, Plant-based
Servings 2
Calories 716 kcal


  • 1 cup organic quinoa
  • Ample water to soak the quinoa only if sprouting
  • 1 cup coconut milk I chose tinned, organic full fat coconut
  • 1 cup water
  • 2 teaspoons ginger powder fresh powder is more potent
  • 2 teaspoons Ceylon cinnamon powder I recommend the Planet Organic brand
  • Pinch of coarse sea salt
  • ¼ cup walnuts
  • 2 large Medjool dates pitted and chopped

Make it fancy:

  • Enjoy as is or make it extra pretty with a few slices of apple a dollop of coconut yoghurt, and perhaps a couple of edible flowers.


  • This first step is optional: the night before, soak the quinoa in ample water then drain and rinse well ready to cook.
  • Add rinsed quinoa to a small pot with coconut milk, water, spices, sea salt and chopped dates. Cover and bring to a boil, then reduce to a simmer and cook for about 10 minutes – not too long – you want some liquid still left (not like my photos – I got side tracked with the shoot!). Note, if you sprouted the quinoa, cooking time is halved – and it may be best to cook uncovered.
  • Meanwhile, toast walnuts in a pan then roughly chop.
  • Serve the porridge with chopped nuts and perhaps a dollop of coconut yoghurt and some sliced apple.


Calories: 716kcalCarbohydrates: 78gProtein: 18gFat: 39gSodium: 21mgFiber: 10gSugar: 15gCalcium: 110mgIron: 8.5mg
Keyword Quinoa porridge
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