Quinoa Porridge

Recipe by Michelle Harris

Course: Breakfast

Difficulty: Easy

Servings: 2

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


If your hunger in the morning is calling for a brekkie to satisfy you until lunch time, try out my warming gluten free grain porridge options. In case you’re wondering, traditional oats are contaminated with gluten during processing. To ensure they are gluten free, you can purchase ‘steel cut’ oats such as Bob’s Red Mill Steel Cut Oats or Red Tracker Wheat Free Organic Oats. Buckwheat, quinoa and amaranth are gluten free replacement options used in the recipes below, which provide protein alongside carbs, to help fill you up’. I will note however, that some individuals with a leaky gut can still react towards these pseudo grains, so always be in tune with how you feel and individualise your meal choices accordingly.


  • 1⁄2 cup quinoa, soaked overnight, rinsed and drained
  • 1⁄2 teaspoon ground cinnamon
  • 1 1⁄2 cups canned coconut milk
  • 1⁄2 cup water
  • 1 teaspoon honey
  • 1⁄2 teaspoon vanilla extract
  • Pinch Himalayan salt


  1. Add milk, water, vanilla and cinnamon to a saucepan over medium heat.
  2. Add quinoa and stir in the salt.
  3. Bring to the boil, and then reduce to a simmer until the porridge is thick and quinoa is tender (around 25 mins).
  4. Add more water if needed, if the liquid has dried up before the quinoa has cooked.
  5. Stir every few minutes towards the end of the cooking, to prevent burning.
  6. Mix in honey and serve with optional extras of nuts, seeds, seasonal fruit, coconut yoghurt and sprinkle with cinnamon.