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Creamy Quinoa Porridge

Typically when we think “porridge” we think “oats.” But quinoa is a great substitution. It’s a wonderful source of protein, naturally gluten-free and full of fibre. What makes this quinoa porridge bowl so creamy and lush is cooking the quinoa in homemade almond milk. If you can't make your own almond milk, or you don't have the time, I'd recommend using canned coconut milk in these bowls to deliver the same result

Because quinoa porridge is a heavenly and healthy, gluten-free breakfast bowl that deserves a gold medal too.

What makes this quinoa porridge bowl so creamy and lush is cooking the quinoa in homemade almond milk.

So go ahead and add this healthful quinoa porridge with our coconut bowl to your daily breakfast regiment.


TOTAL TIME: 22 minutes


  • 1/2 cup uncooked quinoa
  • 1 1/2 cups (360 ml) homemade almond milk , or canned coconut milk
  • 2 tsp cinnamon
  • 2 tsp maple syrup or to taste
  • splashes water if needed
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen mango chopped
  • 4 tbsp pecans chopped
  • coconut shavings to sprinkle


  • In saucepan, combine quinoa, milk, maple syrup and cinnamon. Bring to a boil, then reduce heat and simmer quinoa until cooked (approx. 12-15 minutes). And splashes more water if needed to reach desired consistency.
  • Divide quinoa porridge between two bowls and top with raspberries and mango. Sprinkle with chopped pecans, and coconut shavings.

    Recipe from Two Spoons

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