Quinoa Bircher Porridge

Hello Dear Reader,

I have been making these Overnight Oat and Chia puddings for breakfast for lovely hubby and morning tea for myself, for quite a while now so I thought it was time to make something different. I had read that Quinoa makes a beautiful alternative to traditional porridge oats and I also changed it up by making it into a "Bircher" style muesli, adding yoghurt to cooked and cooled Quinoa porridge and then let it sit overnight. The resulting "muesli" is creamy and delicious, very filling and nutritious.

Ingredients for Quinoa Bircher Porridge, from left
2 teaspoons honey, 1 teaspoon cinnamon, 2 teaspoons vanilla essence, 2 cups milk of your choice, 1 cup of Quinoa and 2 cups of water (not pictured)

Rinse Quinoa really well

Add Quinoa and water to a large saucepan, bring to a gentle boil and then turn heat down to low, cover and cook for 10 minutes

Until soft

Now add milk of your choice, cinnamon and honey

Give it a good stir

And continue cooking on lowish heat for 5 minutes until creamy

Serve, as is, as a hot porridge with a little extra milk and honey. 


Let Quinoa porridge cool, scoop out a portion (about 1/2 to 3/4 cup) into a breakfast bowl, add about 2 tablespoons of vanilla yoghurt, mix well and let sit, covered, overnight, in the fridge. Next morning top with fruit of choice and some maple syrup. It is totally delicious, nutritious and filling. A perfect breakfast or morning tea

The Quinoa porridge will keep beautifully, covered, in the fridge, for up to three days.

Over to you, are you already on the Quinoa bandwagon? How do you serve Quinoa?

1 comment

  1. I love using quinoa, Fiona. My favourite way to use it is in salads. I like this porridge recipe, I think it would be really nice for breakfast. Meg:)


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