This naturally gluten free quinoa porridge with cocoa is a delicious alternative to traditional oatmeal. It is satisfying yet light, full of goodness and low in sugar.
You might also like amaranth porridge.
Quinoa porridge with cocoa and banana is very simple and quick to make. It can be sweetened naturally with just the banana and can be enjoyed either vegetarian or vegan. High in protein and fibre it makes a delicious breakfast.
Why it's a good idea to eat quinoa for breakfast
Quinoa is high in fibre and protein which makes it an ideal breakfast ingredient. It's also a good source of minerals and vitamins. It cooks very quickly (between 12-15 minutes) and, like oatmeal, can be combined with lots of ingredients for added flavour and texture. Quinoa is extremely versatile.
Quinoa is also naturally gluten free (unlike porridge which often contains traces of gluten).
Ingredients
Apart from the quinoa (uncooked) this recipe also contains milk, cacao powder, a little maple syrup and pinch of sea salt. The maple syrup is optional and you can just use banana for sweetness if you prefer (see Substitutions and Serving Suggestions below for more ideas).
Quinoa porridge ingredients.
Do I need to presoak the quinoa
No, you don't although you can if you normally do and prefer to. While it's true that quinoa can sometimes taste a little bitter and soaking it for 2 hours can prevent that it is not necessary to soak it for this recipe. Cacao powder is bitter so you'll have to add some form of sugar to your porridge anyway (I added a little maple syrup and mashed banana to mine).
What milk to use
I used regular light milk (1% fat) but you can use almond, oat, hazelnut or soy milk in this quinoa porridge recipe. I don't recommend using coconut milk as it's too rich and calorific.
Step-by-step recipe instructions
1.In a saucepan combine the quinoa with the milk, add a pinch of salt, cover and bring to the boil (take care not to let the milk spill out of the pot). Lower the heat and simmer, covered, for 12 minutes.
2. Add the cocoa and maple syrup (if using) and stir thoroughly. Cover and simmer for about 3 more minutes stirring once or twice.
3. Remove from the heat, stir in the mashed banana, add a splash of milk if needed and serve.
Serving suggestions
Add fruit, such as berries, cherries or slices of banana. You could also scatter toasted seeds and/or nuts over the top. Drizzle with more maple syrup if you like. A dollop of yogurt will add a bit of tang and create a creamier consistency.
Other flavour combinations
I chose chocolate flavour for my quinoa porridge but there are lots of other possibilities including:
- Apple pie flavour: Add 1 tsp of cinnamon and 2 tablespoons of apple sauce or chopped raw or baked apple.
- Fresh berry: Add your favourite berries along with bit of cinnamon and a spoonful of jam.
- Pumpkin pie flavour: In addition to pumpkin spice you could try adding a little pumpkin puree and roasted pecans.
Substitutions
- Cacao powder: I tend to use cacao in my chocolate recipes as it's a little more nutritious than cocoa but either is fine to use in this recipe.
- Maple syrup: Use honey, agave syrup, coconut sugar or simply more mashed banana or applesauce for added sweetness.
- Milk: Use your favourite.
Top tips and FAQs
- There is no need to presoak the quinoa.
- Cooking the quinoa: When cooking the quinoa with milk try not to let it boil too rapidly as the milk will rise to the top and might spill out of the pot. As soon as it starts bubbling up and rising turn the heat right down to a simmer.
- Make it vegan: Use a non-dairy milk alternative such as almond, oat or hazelnut milk.
- How much sugar: If you prefer not to use any maple syrup add a little more mashed banana (the more ripe the banana the sweeter it is).
- You can use different ways of preparing the banana. The quickest is to mash it, as I have done in this recipe. But you can also bake it, which will release more sweetness and flavour from the banana. See my whole wheat banana bread recipe for instructions on how to bake bananas. You could also chop the banana and fry in a little butter until golden and then add into the porridge (without mashing it).
- Storing and reheating: Once cooled refrigerate, covered, for up to 3 days. The porridge will thicken as it stands so add a splash of milk before reheating it, whether in the microwave or on top of the stove.
- Not suitable for freezing.
You might also like
- Overnight Quinoa with Banana
- Breakfast Yogurt Parfait (Quinoa, Mango & Ginger)
- Quinoa Rice Pudding (Low Sugar)
- Spinach and Eggs Quinoa Breakfast Casserole
- Chai Porridge with Passion Fruit
Check out also this collection of 27 everyday healthy cacao recipes!
Keep in touch!
If you make this chocolate quinoa porridge recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Quinoa Chocolate Porridge
Ingredients
- 80 g quinoa raw, rinsed, approx. ½ cup
- 240 ml milk, any adjust the amount to suit your preference
- 1 tbsp cocoa/cacao powder
- 1 tbsp maple syrup optional, see Notes below
- 1 large or 2 small bananas mashed
- pinch of salt
Instructions
- In a saucepan combine the quinoa with the milk and a pinch of salt, cover and bring to the boil. Milk rises as it heats up so make sure it doesn’t spill out of the pot. Lower the heat and simmer gently, covered for 12 minutes, stirring occasionally.
- Add the cocoa and maple syrup (if using), stir thoroughly, cover and continue cooking gently for 3 more minutes stirring occasionally.
- Remove from the heat, stir in the mashed banana and serve. Add a splash of milk if the porridge is too thick.
Notes
- There is no need to presoak the quinoa.
- Cooking the quinoa: When cooking the quinoa with milk try not to let it boil too rapidly as the milk will rise to the top and might spill out of the pot. As soon as it starts bubbling up and rising turn the heat right down to a simmer.
- Make it vegan: Use a non-dairy milk alternative such as almond, oat or hazelnut milk.
- How much sugar: If you prefer not to use any maple syrup add a little more mashed banana (the more ripe the banana the sweeter it is).
- You can use different ways of preparing the banana. The quickest is to mash it, as I have done in this recipe. But you can also bake it, which will release more sweetness and flavour from the banana. See my whole wheat banana bread recipe for instructions on how to bake bananas. You could also chop the banana and fry in a little butter until golden and then add into the porridge (without mashing it).
- Storing and reheating: Once cooled refrigerate, covered, for up to 3 days. The porridge will thicken as it stands so add a splash of milk before reheating it, whether in the microwave or on top of the stove.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Looks great monika!!
Thanks DeeDee, turned out much better than I expected!
Looks like the perfect breakfast! Yum!
It was pretty delicious, thanks!
Wow - this looks AMAZING! And I am pretty sure my kids would love this too 😀 Thanks for linking up to #CookBlogShare. Eb x
Thank you Eb, my own kids really liked it too (a bit surprised by that to be honest, after all it's 'healthy' food:)
thank you for accepting my request, im trying to learn how to eat more healthier foods so im searching out new and healthy recipes.