This naturally gluten free quinoa breakfast porridge is a delicious alternative to traditional oatmeal. It is satisfying yet light, full of goodness and low in sugar.
Quinoa breakfast porridge is super easy to make and, with a little preparation, can be ready in under 10 minutes.
How to prep the quinoa
On its own quinoa cooks very quickly, usually in about 15 minutes. For this recipe, however, you’ll need to cook it a little longer. This is because you have to allow the cocoa and maple syrup to get absorbed into the quinoa. But the good news is you can prepare the quinoa ahead.
Simply cook it with 2/3 of the milk and a pinch of salt for 15 minutes until fluffy and all the milk has been absorbed. (You may have to add a bit more milk to prevent the quinoa sticking to the pot). Then once cooled, cover and store it in the fridge (for up to 2 days). When you are ready to make the recipe combine the quinoa with the rest of the milk, cocoa and maple syrup and give a good stir. Cover and bring to the boil, then simmer, covered, for 8 minutes stirring often.
How to cook quinoa with milk
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.
How to prep the banana for chocolate quinoa porridge
You can use different ways of prepping 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 wholemeal 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).
However you choose to prepare it add the banana into the quinoa porridge after you’ve cooked it (so the mixture doesn’t stick to the pot too much).
How to reheat leftover quinoa breakfast porridge
The quinoa 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.
What toppings go well with chocolate quinoa breakfast porridge
Add fruit, such as berries, cherries or slices of banana (in addition to the mashed banana inside the porridge). You could also scatter toasted seeds and/or nuts over the top. Drizzle with more maple syrup if you like. A dollop of yogurt or Skyr will add a bit of tangy flavour and create a creamier consistency.
More breakfast quinoa recipes
Quinoa Chocolate Breakfast Porridge with Banana
- 1/2 cup raw quinoa, rinsed
- 1 and 1/3 cup milk of your choice adjust the amount to suit your preference
- 1 and 1/3 tbsp cocoa/cacao powder
- 1.5 tbsp maple syrup
- 1 large or 2 small bananas mashed
- pinch of salt
- In a saucepan combine the quinoa with 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 15 minutes, stirring occasionally.
- Add the cocoa and maple syrup, stir thoroughly, cover and continue cooking for another 8 minutes stirring often. Stir in the mashed banana and serve. Add a splash of milk if the porridge is too thick.
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