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5 from 1 vote

Quinoa Breakfast Porridge with Hot Blueberry Drizzle

Quinoa Breakfast Porridge with Hot Blueberry Drizzle. A beautiful union of delicious but easy to find spices and fruits in a simple and satisfying breakfast.
Course Breakfast
Cuisine Vegan
Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 305kcal
Author HurryTheFoodUp




  • Quinoa is cooked with 2 parts liquid to one part quinoa. So, rinse the quinoa well (that's important) get a pot, add 1 part quinoa, 1 part water and 1 part soy milk. Bring to a boil and then turn down to a low heat. You don’t need a lid.
  • Now add the spices: cardamom, anise, cinnamon and salt.
  • Cut the almonds and apricots into slices and throw them into the pot as well. Hold back a few of each for garnish.
  • Let everything simmer for about 20 minutes until the quinoa is soft and the liquid is absorbed.
  • Meanwhile, grab a pan and throw in the blueberries. If you use fresh ones, mash them a little with a fork. Let them simmer until they resemble marmalade. That’ll take about 5 minutes.
  • Once the quinoa is done, fish out the anise star and cardamom pods. We probably don’t need to tell you, but poking your fingers into hot porridge isn’t necessarily the greatest of ideas - use a fork or something ;)
  • Alrighty, now it’s time to make like the Avengers and assemble: grab a bowl and add the quinoa. Pour a little more soy milk over your concoction. Now add the blueberry sauce. Sprinkle a few more almond and apricot slices and perhaps a couple of coconut flakes to finish it off.
  • Enjoy!


NOTES: This quinoa porridge was inspired by Bondi Harvest. Awesome show!
IF YOU LIKED THIS RECIPE: Then you also need to check out Kat’s Vegan Overnight Oats and our awesome Mocha Oatmeal.


Serving: 277g | Calories: 305kcal | Carbohydrates: 48g | Protein: 12g | Fat: 8g | Saturated Fat: 0.8g | Sodium: 68mg | Potassium: 574mg | Fiber: 6.9g | Sugar: 13.1g | Vitamin A: 300IU | Vitamin C: 8.3mg | Calcium: 90mg | Iron: 4.1mg