Quinoa Breakfast Porridge


I’ve finally hit my wall with eating eggs for breakfast everyday.  I had a pretty long run.  To be exact, 10 months of eating eggs for breakfast 98% of the time.  Obviously I love eggs.  They are satiating and offer many nutritional benefits.  But at the same time I’m also weird about eggs.  For the last few months I lost my ability to eat eggs with runny yolks, instead preferring scrambled, omelets, and in frittatas.  This is nothing new for me as it has happened many many times before.  It’s a texture thing.  And recently I’ve realized I’m not really into eating eggs for breakfast at all.  So I’ve cut way back on my egg consumption and found other options.  Of course in doing this I’ve stepped outside of my paleo inspired ways making overnight oats and quinoa porridge.  I find these foods to fill me up and hold me over until lunch which is what I’m looking for in a  breakfast.  Josh on the other hand is ravenous way before lunch hour hits, particularly when he eats oats.  I guess my point is to listen to your body and find what works for you all while being somewhat flexible.


Anyway let’s talk quinoa.  When I make a dinner that includes this grain I’ve started to make extra to enjoy the next morning as porridge.  There’s nothing to it to make the base.. cooked quinoa and water.  The excitement and flare come from the toppings.  I load it down with flax seeds, chia seeds, hemp seeds, coconut flakes, nuts, and fruit.  Sometimes I add in cacao nibs, raisins, peanut butter, vanilla extract, cinnamon, and or cardamom.  The possibilities are endless!  And my kids love it!!

Quinoa Breakfast Porridge

Quinoa Breakfast Porridge

Not sure what to do with leftover quinoa? Enjoy it for breakfast! Here's a simple quinoa porridge loaded with flax, hemp, and chia seeds. Start your day strong!


  • 2 1/2 cups cooked quinoa
  • 1 1/2 cups water
  • 3 tablespoons flax seeds
  • 3 tablespoons hemp seeds
  • 3 tablespoons chia seeds
  • 1/4 cup coconut flakes, unsweetened
  • 1/4 sliced raw almonds
  • 1/2 teaspoon vanilla extract
  • few dashes cinnamon
  • fresh strawberries
  • milk, cream, or half and half, to serve
  • maple syrup, to serve


  1. Place cooked quinoa in a medium pot. Add the water, flax seeds, hemp seeds, chia seeds, coconut flakes, almonds, vanilla, and cinnamon. Heat through over medium low heat stirring often until liquid is fully absorbed. Maybe 10 minutes.
  2. Place in bowls and serve with fresh chopped strawberries, milk, and maple syrup.


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